Spinach Risotto
Spinach Risotto

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spinach risotto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spinach Risotto is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Spinach Risotto is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Spinach Risotto:
  1. Get 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
  2. Take 10 ounces/8 packed cups spinach, any thick stems removed
  3. Make ready 6 tablespoons unsalted butter
  4. Take 1 medium red onion, finely diced
  5. Take 3 cups finely diced celery
  6. Make ready 2 garlic cloves, finely grated or mined
  7. Take 1 1/2 cup Arborio rice
  8. Make ready 1 teaspoon fine sea salt, more as needed
  9. Take 3 1/2 cups good vegetable or chicken stock
  10. Get 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

So that is going to wrap it up for this special food spinach risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!