Spinach Risotto
Risotto • Greek
Description
You can use chicken broth instead of vegetable broth.
Ingredients
- Arborio rice 10 oz
- Onion 5 oz
- Garlic 2 pieces
- Leek 2 pieces
- Spinach 30 oz
- Chicken Broth 15 fl oz
- Olive Oil 5 fl oz
- Dill 0 oz
- Fennel 1 bunch
- Lemon 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 0 oz
- Chervil 1 bunch
- Apple Wine 5 fl oz
Step-by-Step Guide
Step 1
Finely chop the onion. Slice the white part of the leek into rings. Crush the garlic cloves. Sauté everything together over medium heat for 2–3 minutes until soft in 3–4 tablespoons of olive oil.
Step 2
Add the rice and sauté for another 2 minutes.
Step 3
Pour in the wine, stirring until all the liquid is absorbed.
Step 4
Gradually add the broth so that it slightly covers the rice. Allow it to absorb into the rice and then add the same amount of broth again. Repeat this process for about 20 minutes.
Step 5
Then add the spinach and simmer until it becomes soft.
Step 6
Do not add broth after this (only a small amount occasionally, otherwise the spinach will release its own juice).
Step 7
When the rice is soft and most of the liquid has been absorbed, remove the saucepan from the heat, add finely chopped herbs, Parmesan, lemon juice (to taste), and olive oil.
Step 8
Season with salt and pepper.
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