Spinach Risotto
Spinach Risotto

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spinach risotto. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Spinach Risotto is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Spinach Risotto is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook spinach risotto using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Risotto:
  1. Take 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
  2. Make ready 10 ounces/8 packed cups spinach, any thick stems removed
  3. Take 6 tablespoons unsalted butter
  4. Make ready 1 medium red onion, finely diced
  5. Prepare 3 cups finely diced celery
  6. Make ready 2 garlic cloves, finely grated or mined
  7. Get 1 1/2 cup Arborio rice
  8. Make ready 1 teaspoon fine sea salt, more as needed
  9. Make ready 3 1/2 cups good vegetable or chicken stock
  10. Prepare 3/4 cup dry white wine
Instructions to make Spinach Risotto:
  1. Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
  2. 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
  3. 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.
  4. 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.
  5. Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve - immediately

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