Risotto with spinach and Parmesan
4 servings
40 minutes
Risotto with spinach and parmesan is a refined dish of Italian cuisine that combines the creamy texture of Carnaroli rice with the rich flavor of spinach and the aroma of nutmeg. This dish originates from the northern regions of Italy, where risotto is considered a gastronomic classic. Tender spinach leaves add freshness and a slight spiciness, while parmesan finishes the taste with a soft salty note. Such risotto is perfect for a cozy dinner or a formal meal, highlighting the elegance of Italian cuisine. The blended spinach makes the risotto's texture velvety, and the nutty undertones of nutmeg give it special warmth. Each bite reflects the harmony of simple yet carefully selected ingredients that create an unforgettable flavor. It pairs excellently with white wine, enhancing its creamy and herbal notes.
1
Melt half of the butter in a pan, add spinach and chopped garlic. At first, it may seem like there's too much spinach — don't worry, after 5 minutes it will wilt significantly, then add a couple of tablespoons of broth, remove from heat and blend the mixture.
- Butter: 60 g
- Spinach: 200 g
- Garlic: 2 cloves
- Vegetable broth: 1 l
2
We prepare rice. Finely chop the onion, fry it in the remaining oil until golden, and then add the rice to the pan. Mix the onion with the rice and keep it for a couple of minutes, then add a ladle of broth, wait for the rice to absorb the broth, and repeat the process for 15 minutes or until the rice is cooked.
- Onion: 1 piece
- Butter: 60 g
- Carnaroli rice: 200 g
- Vegetable broth: 1 l
3
When the rice is ready, add nutmeg and spinach dressing from the blender, mix well, plate it, and garnish with parmesan shavings.
- Nutmeg: 1 teaspoon
- Spinach: 200 g
- Parmesan cheese: 30 g