Spinach and almond risotto

Spinach and almond risotto
 
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This recipe was uploaded
by DebDiMaggio

 
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Ingredients

Ingredients
Method
 
  • 300gr fresh spinach
  • few cloves of garlic
  • 1.2 litres veg stock
  • 100 gr raw sliced almonds
  • glass of white wine and 1 for yourself
  • 1 onion
  • saffron pinch
  • 50 grams Parmesan cheese
  • olive oil couple of tablespoons
  • oh. and 200gr of Arborio rice.
In a pan fry the garlic and onion till softened.
Lower the heat and add the spinach.
when the spinach has all wilted downadd the wine and saffron and then add the rice with a ladel of stock.

You should keep the pan on stock warm on a ring next to the pan you're cooking in, both at a low heat. This way the rice keeps cooking, if the stock is cold, you're stopping the rice from cooking every time you add it on.

When the stock evaporates add one more ladel, keep doing this till the rice is cooked. Switch off the heat and at this point add the parmesan and almonds and mix well. Let the rest of the liquid evaporate and let the rice rest 5 mins, so the flavours sink in.

Serve

Spinach and almond risotto

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alt

This recipe was uploaded by DebDiMaggio

 
 
It's simple and lovely and great to eat with a second of SeaBreme en papillotte.

Method


In a pan fry the garlic and onion till softened.
Lower the heat and add the spinach.
when the spinach has all wilted downadd the wine and saffron and then add the rice with a ladel of stock.

You should keep the pan on stock warm on a ring next to the pan you're cooking in, both at a low heat. This way the rice keeps cooking, if the stock is cold, you're stopping the rice from cooking every time you add it on.

When the stock evaporates add one more ladel, keep doing this till the rice is cooked. Switch off the heat and at this point add the parmesan and almonds and mix well. Let the rest of the liquid evaporate and let the rice rest 5 mins, so the flavours sink in.

Serve

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