Spinach Risotto
Spinach Risotto

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach risotto. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spinach Risotto is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Spinach Risotto is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook spinach risotto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Risotto:
  1. Prepare 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
  2. Prepare 10 ounces/8 packed cups spinach, any thick stems removed
  3. Prepare 6 tablespoons unsalted butter
  4. Take 1 medium red onion, finely diced
  5. Take 3 cups finely diced celery
  6. Prepare 2 garlic cloves, finely grated or mined
  7. Get 1 1/2 cup Arborio rice
  8. Get 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. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!