Spinach and Rice Minestra

Spinach and Rice Minestra
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 6
  • approx 250g risotto rice
  • 6 large handfuls of fresh spinach
  • 2 heaped tbsps of butter
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • about 1800ml beef/chicken broth
  • 2 eggs
  • 1 teacupful of finely grated parmesan cheese
  • Salt, pepper and a good pinch of nutmeg
1. Using a large, heavy based pan, melt the butter/oil and fry the onion and garlic over a low heat, till soft.
2. Add the rice and fry gently for about 2 minutes.
3. Add the broth,cover with a lid and cook over a low heat for 10mins. Stir occassionally.
4. Whilst the rice is cooking, steam the spinach in a seperate pan. Drain excess water then chop roughly.
5. Add the spinach to the rice and stir well. Season with a little salt, pepper and nutmeg.
6. Continue cooking till the rice is al dente (approx 5-8mins).
7. When it's ready, turn off the heat. Beat together the eggs and grated parmesan and place at the bottom of a large soup terrine (or use another pan if you don't have a terrine).
8. Carefully pour the soup (bit by bit) onto the egg mixture, beating gently all the time, till soup is nice and creamy.
9. Serve straight away with a little extra grated parmesan

Spinach and Rice Minestra

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This recipe was uploaded by Allora Andiamo

 
 

Method


1. Using a large, heavy based pan, melt the butter/oil and fry the onion and garlic over a low heat, till soft.
2. Add the rice and fry gently for about 2 minutes.
3. Add the broth,cover with a lid and cook over a low heat for 10mins. Stir occassionally.
4. Whilst the rice is cooking, steam the spinach in a seperate pan. Drain excess water then chop roughly.
5. Add the spinach to the rice and stir well. Season with a little salt, pepper and nutmeg.
6. Continue cooking till the rice is al dente (approx 5-8mins).
7. When it's ready, turn off the heat. Beat together the eggs and grated parmesan and place at the bottom of a large soup terrine (or use another pan if you don't have a terrine).
8. Carefully pour the soup (bit by bit) onto the egg mixture, beating gently all the time, till soup is nice and creamy.
9. Serve straight away with a little extra grated parmesan
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