Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 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. > Quote Link to comment Share on other sites More sharing options...
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