Spinach risotto 😋😋😋

Unbelievably creamy! Cooked in the spinach infused water, this spinach risotto recipe is quick, easy, nutritious and delicious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the garlic cloves and the onion

Step 2

Finely grate the Parmesan cheese and cut the butter in small cubes

Step 3

In a medium / large saucepan add 1 litre boiling water, add the baking soda (if using), sea salt. msg, nutmeg, white pepper, chilli flakes (if using) and 1 chopped garlic clove

Step 4

Add the spinach and cook covered at medium heat, moving the spinach leaves around every minute until they have all wilted and are under water. Cook covered for 5 minutes. You can alternatively use frozen spinach, and cook it the same way.

Step 5

Using a small strainer, collect all the spinach from the pot. Leave the spinach infused water in the saucepan and keep it near boiling temperature- you’ll use it to cook the risotto. Have a ladle to hand.

Step 6

With a hand blender make a smooth paste with the spinach and put it to the side; you’ll use it later.

Step 7

Heat 3 tbsp olive oil and 10g butter on a wide frying pan, and add the chopped onions.

Step 8

Sweat the onions at medium heat, stirring them until they are translucent. Add the remaining chopped garlic and cook at medium heat for a minute.

Step 9

Increase the heat to high and add the rice, stirring constantly for a minute. Make sure that all the rice is coated with the oil / butter mix.

Step 10

Add the white wine to the pan and stir until it’s all absorbed. Then reduce heat to medium-low and ladle in the spinach-infused water until rice is barely covered.

Step 11

Keep cooking the rice at medium-low heat and adding spinach water as necessary, keeping rice barely covered, until it’s ‘al dente”. This will vary with the type of rice, but should take about 8-12 minutes.

Step 12

A couple of minutes before the rice is al dente, add the puréed spinach to the pan

Step 13

Stir well so the spinach gets well integrated and evenly mixed in, and starts infusing flavour and colour to the rice

Step 14

Once the rice is al dente, take the pan off the heat, add the remaining butter, the finely grated Parmesan cheese and the extra virgin olive oil and cover it with a lid for 5 minutes.

Step 15

After the 5 minutes wait, take the lid off, and mix well; taste and adjust seasoning if necessary. Plate and garnish with Parmesan and freshly ground black pepper to taste. You can decorate the plate with a small fresh baby spinach leaf. It will pair well with a dry white wine like Sauvignon Blanc. Enjoy!