SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH RISOTTO
Categories Rice Vegetable Side High Fiber Parmesan Spinach White Wine Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
- Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
More about "spinach risotto recipes"
SPINACH PARMESAN RISOTTO WITH SPICY SHRIMP - SIMPLY DELICIOUS
From simply-delicious-food.com
5-INGREDIENT SPINACH RISOTTO | THE KITCHN
From thekitchn.com
RISOTTO WITH SPINACH | WILLIAMS SONOMA
From williams-sonoma.com
NO-ONION NO-GARLIC SPINACH RISOTTO RECIPE - FROM DORA'S KITCHEN
From fromdoraskitchen.com
THIS RETRO 3-INGREDIENT DISH WAS MY GRANDMA’S DINNER
From allrecipes.com
LEEK AND SPINACH RISOTTO RECIPE ~ BARLEY & SAGE
From barleyandsage.com
SPINACH RISOTTO - DELICIOUS ITALIAN 30 MINUTES RECIPE
From italianstylecooking.net
EXTRA CREAMY SPINACH RISOTTO - HONEST COOKING RECIPE
From honestcooking.com
CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
From cooktoria.com
SPINACH RISOTTO RECIPE (WITH LEMON) - KYLEE COOKS
From kyleecooks.com
SPINACH RISOTTO {WITH FRESH OR FROZEN SPINACH} - ITALIAN RECIPE …
From italianrecipebook.com
SPINACH RISOTTO: MAKE THIS LUXURIOUS DELIGHT - THE PASTA ARTIST
From pastaartist.com
THESE RISOTTO RECIPES TASTE GOURMET, BUT ARE SIMPLE TO MAKE
From bhg.com
THE BEST MUSHROOM AND SPINACH RISOTTO RECIPE - MAKE YOUR MEALS
From makeyourmeals.com
PORCINI MUSHROOM AND SPINACH RISOTTO – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipes.com
SPINACH RISOTTO HEALTHY RECIPE - PAMELA SALZMAN
From pamelasalzman.com
SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
SPINACH RISOTTO WITH PARMESAN - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
SPINACH AND ARUGULA RISOTTO – LEITE'S CULINARIA
From leitesculinaria.com
SPINACH ARTICHOKE RISOTTO - TASTY EVER AFTER
From tastyeverafter.com
PARMESAN RISOTTO WITH PEAS AND SPINACH - CARLSBAD CRAVINGS
From carlsbadcravings.com
30 QUICK AND EASY FREEZER MEAL RECIPES - MSN
From msn.com
SPINACH RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #side-dishes #rice #dinner-party #low-fat #stove-top #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-in-something #pasta-rice-and-grains #short-grain-rice #taste-mood #equipment
You'll also love