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Add a photoA simple vegetarian risotto recipe with spinach.
Ingredients
- 320 gr carnaroli rice
- 175 gr fresh spinach
- 700 ml home made vegetable stock
- 60 gr grated parmesan cheese
- 1/2 onion
- 1 garlic clove, crushed
- 40 gr extra virgin olive oil
- knob of butter
- salt and pepper
Directions
- Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
- In a casserole pan, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
- When the rice is cooked add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt.
- Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
- Serve with grated parmesan and lemon slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 79 | 43% |
| Total Fat 8.82g | 11% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 119mg | 5% |
| Potassium 343mg | 10% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.35g | 11% |
| Protein 9.16g | 15% |
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