Re: Re: Spinach Risotto > Nic

[Guest guest]

I love risotto had one the other day and it was chicken and mushroom and

it was delightful.

Mazz

Mel wrote:

>

>

> Oh yum. I just love spinach, so I will give this a go. And... I

> think I would add some toasted pine nuts to this - spinach and pine

> nuts are brilliant together. No one else in this house will eat

> spinach... or brussel sprouts, or bok choy. I went to boarding

> school... I will eat bloody anything!

>

> Mel

>

>

> >

> >

> > Spinach Risotto - I think this would be easier to eat too, its

> creamy

> > and lots of iron and calcium. I would perhaps substitute the grana

> > padano with some nice fresh parmesan or remano or another hard

> strong

> > cheese.

> >

> >

> >

> > INGREDIENTS

> >

> > · 400g Arborio Rice

> >

> > · 1 bunch Spinach (Fresh Or Frozen)

> >

> > · 150g Soft Ricotta

> >

> > · 2 tablespoons Unsalted Butter

> >

> > · Freshly Grated Grana Padano

> >

> > · Extra Virgin Olive Oil (For Drizzling)

> >

> > · Salt (To Season)

> >

> >

> >

> > Method

> >

> > 1. Bring salted water to a boil in a pot and add Arborio rice.

> Stir

> > constantly for the first minute to prevent the rice from sticking

> to the

> > pot.

> >

> > 2. In another pot, add spinach along with 1/4 cup of water and

> cook

> > for a few minutes. Once spinach has softened, remove from heat and

> > purée using a food processor.

> >

> > 3. Cook rice for approximately 12 minutes or before the rice

> gets to

> > the al dente stage. Pour most of the water out of the pot, leaving a

> > small amount of water behind with the rice. Add puréed spinach to

> the

> > rice.

> >

> > 4. Stir soft ricotta, grana padano cheese and butter into the

> rice.

> > Salt to season.

> >

> > 5. Turn off heat and cook for another minute or so. At this

> point,

> > the rice should have a creamy consistency.

> >

> > 6. Plate and drizzle with extra virgin olive oil. Serve

> immediately.

> >

>

>