Risotto with arugula and spinach
4 servings
20 minutes
Risotto with arugula and spinach is a refined dish of Italian cuisine that embodies the harmony of textures and flavors. Its roots trace back to Northern Italy, where risotto is valued for its creamy consistency and rich aroma. Here, the freshness of greens is complemented by the spiciness of thyme and the zest of ginger. Martini adds a light fruity note, while lime and lemon refresh and balance the taste. Vegetable broth makes the dish rich, while red onion and chili pepper add a subtle heat. This risotto is perfect for a dinner with wine or as a standalone dish filled with Mediterranean aromas. Its soft creamy texture pairs with the slight bitterness of arugula, creating true delight. It is prepared with patience and love, with each ingredient gradually revealing itself, turning an ordinary dinner into a gastronomic adventure.
1
Finely chop ginger and onion and sauté in olive oil. When the vegetables become soft, add rice, lightly fry it to absorb the aromas of the vegetables and oil, then pour in the martini, mix, reduce the heat so that the liquid simmers slightly, and cook, stirring constantly, almost until the martini is fully evaporated.
- Ginger: 20 g
- Red onion: 1 head
- Olive oil: 50 ml
- Rice: 400 g
- Dry Martini: 250 ml
2
Then pour in a third of the broth and continue to cook, stirring constantly and adding new portions of broth as the liquid evaporates. During the second addition of broth, add the torn thyme leaves to the pot, and season with salt and pepper.
- Vegetable broth: 1.5 l
- Vegetable broth: 1.5 l
- Vegetable broth: 1.5 l
- Thyme: 1 piece
- Ground white pepper: to taste
- Salt: to taste
3
When the rice is almost ready (here, as usual, you will need to apply your own taste), add sugar, finely chopped chili pepper and parsley, squeeze the juice of half a lime and lemon, and also add arugula and spinach, previously torn into small pieces. Cook the risotto, stirring, until the greens lose all their elasticity.
- Sugar: 15 g
- Chili pepper: 0.5 piece
- Parsley: 20 g
- Lime: 0.5 piece
- Lemon: 0.5 piece
- Arugula: 300 g
- Spinach: 300 g