Risotto with Spinach and Parmesan
Risotto • Italian
Description
The quality of the broth in risotto is crucial. The more aromatic the broth, the more interesting the dish will turn out.
Ingredients
- Carnaroli Rice 5 oz
- Spinach 5 oz
- Butter 0 oz
- Vegetable Broth 0 qt
- Onion 1 piece
- Nutmeg 1 teaspoon
- Garlic 2 cloves
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
Melt half of the butter in a pan, add the spinach and chopped garlic. At first, it may seem like there is too much spinach—don't worry, after 5 minutes it will reduce significantly. Then add a couple of tablespoons of broth, remove from heat, and blend the mixture in a blender.
Step 2
Cook the rice. Finely chop the onion, sauté it in the remaining butter until golden, and then add the rice to the pan. Mix the onion with the rice and keep it for a couple of minutes, no more. Then add a ladle of broth, wait for the rice to absorb the broth, and repeat this process for 15 minutes or until the rice is cooked.
Step 3
When the rice is ready, add the nutmeg and the spinach mixture from the blender, mix well, plate it, and garnish with shavings of Parmesan.
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