SMARTL Health Coaching

Green Spinach Risotto


Prep Time

30 min

Prep Notes

4-6 persons

Ingredients

400 gr spinach

1 l vegetable stock (preferable homemade)

2 tbsp cold pressed olive oil

1 onion, diced

3 garlic cloves, chopped

1 1/2 cups Arborio rice

1/2 cup dry white wine (I used sherry as I did not have an open white wine bottle)

1 teaspoon sea salt

zest of lemon (or just squeeze some lemon juice if you do not like the bitter taste of the zest)

1/3 cup grated Parmesan or Pecorino cheese


Directions

1. In a wide saucepan, bring about 2 cm water to a boil . Add the spinach leaves and cover. Steam for a minute. Stir the spinach and continue to steam few more minutes until wilted.

2. Transfer the spinach with tongs to a blender and discard cooking liquid. Puree the spinach and set aside.

3. In a saucepan, bring the stock to a boil and turn off the heat.

4. In the wide saucepan which you've used for spinach, warm olive oil over medium heat. Add onion and saute until translucent, about 3-4 minutes. Add the garlic and sauté another minute or two.

5. Add the rice to the onions and stir to coat with the oil. Set your timer for 20 min now. Sauté rice for 2 min. Pour the wine into the saucepan and stir occasionally until absorbed.

6. Add the salt, zest (or juice) and 1 cup of the warmed stock and bring to simmer. It should not start burning, so stay aside and stir from time to time until absorbed. When absorbed, add another 1/2 cup of stock and continue stirring occasionally.

7. Continue about 20 min adding a bit of stock and stirring, then taste for doneness. Ideally it is still al dente.

8. Stir in the cheese and spinach puree. Give the risotto a nice brisk stir. Turn off the heat and allow to sit aside for 5 minutes. Serve immediately.


Notes

As once more I did not have much time in the evening to prepare the whole meal, I've prepared the risotto up to the point 8 beforehand. Cooled it directly down after the 20 minutes cooking done was done (the window shield during the cool and windy weather was a perfect place to cool down my risotto). In the evening I've just warmed up the al dente risotto, added cheese and spinach and the dinner was served!

Credit

P. Salzman