Spinach Risotto
Preparing a true Italian risotto is quick and easy. Once we know the basics of preparation, we can change the added ingredients according to our taste and create numerous variations. Risotto with spinach and mascarpone is definitely worth trying.
Details
- Preparation Time: 7 minutes
- Cooking Time: 25 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
-
3 pieces Shallot
-
3 pods Garlic, fresh
-
1 piece Green, raw
-
1.2 l Soup base, beef, cube
-
4 spoon Oil, olive
-
40 dag Rice, white, short grain
-
200 g Spinach, chopped, frozen
-
4 spoon Cheese, creamy
-
1 pinch Salt, table
-
2 pinch Spices, pepper, black
Steps
-
Peel the shallots and chop them finely. Also, peel the garlic cloves and chop them finely. Clean the celery stalk, wash it, and cut it into small pieces. Pour the stock base into a pot and heat it slowly over moderate heat. When the stock base boils, remove the pot from the heat.
-
In another pot, heat the olive oil and sauté the chopped shallot until golden. Add the rice and fry it while stirring until it becomes translucent. Then, pour the first ladle of hot stock base into the pot. Mix the rice well and wait until all the liquid evaporates. Continue by gradually adding the stock base and stirring for about 20 minutes.
-
After 20 minutes, mix in the chopped celery, minced garlic, and spinach. If needed, add more stock base while stirring the rice.
-
When the rice is cooked, remove the pot from the heat and mix in the mascarpone. Season the risotto with salt and pepper to taste, mix well, cover the pot, and let it rest for a few minutes.
-
Serve the prepared risotto on plates and enjoy.
Nutrition Information (Per 100g)
- Calories: 247.88 kcal
- Fat: 7.29 g
- Saturated Fat: 2.18 g
- Carbohydrates: 38.63 g
- Sugars: 0.33 g
- Protein: 4.46 g
- Fiber: 0.65 g
Advice
Instead of a vegetable stock base, we can also use a chicken stock base. Shallots can be replaced with regular onions, and frozen spinach with fresh spinach.