Spinach risotto
6 servings
55 minutes
Spinach risotto is a fragrant and delicate dish inspired by Greek cuisine, combining the creamy texture of Arborio rice with the rich flavor of fresh spinach. The dish's origins trace back to Mediterranean culinary traditions that emphasize simple yet expressive ingredients. White wine adds a light acidity that highlights the flavor nuances of the greens, while Parmesan contributes richness and creaminess. Lemon juice and fennel refresh the taste, making risotto perfect for a light dinner or festive table. This dish pairs excellently with crusty bread and chilled white wine, allowing one to fully enjoy its refined and balanced flavor.
1
Finely chop the onion. Slice the white part of the leek into rings. Crush the garlic heads. Sauté everything together over medium heat for 2-3 minutes until soft in 3-4 tablespoons of olive oil.
- Onion: 150 g
- Leek: 2 pieces
- Garlic feathers: 2 pieces
- Extra virgin olive oil: 150 ml
2
Add rice and sauté for another 2 minutes.
- Arborio rice: 250 g
3
Pour in the wine, stir until all the liquid is absorbed.
- White wine: 150 ml
4
Gradually add broth to slightly cover 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.
- Vegetable broth: 400 ml
5
Then add the spinach and simmer until it becomes soft.
- Spinach: 800 g
6
Do not add broth after this (only in small spoonfuls, occasionally, otherwise the spinach will release its own juice).
7
When the rice is soft and most of the liquid is absorbed, remove the saucepan from heat, add finely chopped herbs, Parmesan cheese, lemon juice (to taste), and olive oil.
- Young dill: 15 g
- Grated Parmesan cheese: 50 g
- Lemon: 2 pieces
- Extra virgin olive oil: 150 ml
8
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste