Risotto is the most common way of cooking rice in Italy. It’s creamy and oozy, and no wonder everyone LOVES it. Today, I have one simple recipe for fresh spring spinach risotto. Since the spring is coming to an end, that means that the spinach in my garden needs to be used up. Then I came up whit this DELICIOUS recipe and decided to share it with you guys.
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For the past several days I’ve been fighting a tough cold. I had a very high fever, my throat was hurting, and I was coughing and sneezing (I still do). But the hardest thing about it was the fact that I wanted to share this delicious recipe with you, and I couldn’t even take a look at my laptop. So now, when I feel a bit better (my nose is still stuffy), I really have the need to get this delicious thing out of my head.
But first…
The only way you could’ve ever eaten real risotto at a restaurant is if you’ve been in a real Italian restaurant. The thing is, most people don’t want to wait half an hour for their food to be done. So, if you’ve ordered a risotto and got it straight away, there’s a big chance that wasn’t a real risotto. It was probably a mix of precooked rice and some “sauce”, that was reheated and served.
So in order for you to eat the real risotto, it would be the best if you make it at home. I know it can be a little bit of time-consuming. That means for 20 or more minutes you have one job and one job only – to stir rice while adding the hot stock. This is the only way to make a real risotto, and you need to serve it immediately. The thing about Arborio rice – it’s short grain rice that is full of starch. That starch will make the rice glutinous (read – sticky) if held too long. And that’s not what you want. You want that creaminess and ooziness.
A properly cooked risotto should be soft and creamy and melt in your mouth. And that is exactly how this spring spinach risotto is like. If you’ve never made risotto, this is an easy recipe to start with. All you need is fresh ingredients like spring onions and spinach (although you can use frozen if you want), butter, Parmesan cheese and a little bit of patience. And trust me, this risotto is going to be the star of the dinner table.
When it comes to spring spinach risotto, all you’ll need to say is “Andiamo a mangiare!”
Buon Appetito!
Anchy
Yields 2-4 servings
Serving Size 2 cups
Simple and delicious recipe for very creamy and oozy spinach risotto.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save Recipe
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable stock*
- 2 spring onions chopped (whites and greens)
- 1 clove of garlic finely chopped
- 2-3 handfuls of fresh spinach (1 cup frozen) + stalks sliced (optional)
- 1 Tbsp vegetable oil
- ? cup grated Parmesan cheese
- 1 Tbsp butter
- Sea salt and ground black pepper
- Chopped parsley for garnishing
Directions
- First bring your veggie stock to a light simmer and keep it like that, so you will always add the hot stock without cooling down everything.
- In another pot heat the oil over medium high heat, then fry spring onions until translucent, 2-3 minutes. Add garlic and fry for 30 seconds, just enough for it to release the aroma. Now stir in the spinach stalks (Optional) and let them cook for 1 minute as well.
- Add the rice (Don’t rinse it!*), and fry everything for 1 minute. The rice will become translucent on the edge. Now it’s time to start adding hot veggie stock a ladleful at the time. Stir and wait until all of the liquid has been absorbed. Then repeat this process of adding the stock and massaging the starch out of the rice for the 15-20 minutes, or until rice is cooked and aldente.
- At the very end, add the roughly chopped fresh spinach (or frozen), and stir until it’s wilted.
- Remove from the heat and stir in the butter and freshly grated Parmesan cheese. Cover the pot and let the risotto rest for 2-3 minutes to become creamy and oozy.
- Stir everything once more and serve finished with a grating of Parmesan and chopped parsley. Enjoy!
Notes
*Don’t rinse the rice, because you want all of the starch to create the creamy and oozy risotto.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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