Risotto Agli Spinaci
Thanks to my ongoing relationship with Gourmet Italian, I was able to make this awesome risotto with the Roland brand Carnaroli Rice they sent me a few months ago. The recipe is actually on the package, so I decided to debut this product with that recipe!
Rissotto is one of those recipes that you’ll want to make over and over because it’s so warming and feels a lot like home. Even though I’m not Italian, I truly love risotto and would make it every day if I could!
For this risotto recipe I used 1/4 small celery and 1/4 small carrot, finely chopped. I used 1 small green onion finely chopped, 1 clove of garlic minced, 2 oz of spinach finely chopped, olive oil and salt, pepper and parmesan cheese to taste. I also used 2 1/2 cups of chicken broth.
You start off by browning the garlic in the olive oil on a really low heat. Once it browns, add in the vegetables. Cook for about 5 minutes until soft. Then you add in your rice, brown, and add your broth in 1/4 cup intervals. Stir constantly until the broth evaporates, and repeat until your broth is gone and the risotto is al dente.
I’ve included the actual recipe from Roland because I only made a recipe for one! That recipe is a lot larger than the one I’ve provided, because I didn’t want to have waste after I shot this, and if you know me you know I love to cook meals for one because I live alone! Enjoy!
You can pair this risotto with a nicely grilled steak, a beautifully grilled salmon, or even a baked chicken thigh. Or you can eat this risotto alone, as a full meal. I like it best as a side, especially with a nicely roasted half chicken. I feel like that’s the perfect pairing for a risotto recipe like this one.
- - 8 oz Spinach
- - 1 small leek or green onion
- - 1 Celery Stalk
- - 1 Carrot, peeled
- - 2 Cloves garlic, minced
- - Olive Oil
- - 2 1/2 cups Roland Carnaroli Rice
- - 4 Cups Vegetable or Chicken Broth
- - Salt and Pepper
- - Grated Parmesan Cheese
- Wash and finely chop the spinach, leek, celery and carrot.
- In saute pan brown garlic with olive oil on very low heat, and add vegetables.
- Saute for about 6 minutes, add rice, stir well and brown for 5 minutes.
- Add 1.2 cup broth and let evaporate, stirring constantly.
- Repeat until all broth is gone and rice is cooked al dente.
- Add salt and pepper and parmesan cheese to taste.
- Serve immediately!!