Delicious creamy risotto packed with good amounts of spinach and parmesan. We love risotto at home and love making new recipes that we can share with you. We have made this quite a few times and you really never get tired of it, it tastes fantastic.
Ingredients
400 g risotto rice
2 onions, finely chopped
4 cloves of garlic, finely chopped
20 grams of chopped celery
400 g fresh spinach
150 g parmesan
600 ml vegetable broth
400 ml white wine
50 ml of olive oil
1 tablespoon butter
Salt and pepper
Possibly. a little grated parmesan and toasted pine nuts for topping
Garnish:
Fried Halloumi
Shakura Leaves
Prep:
- Melt the butter in a pan, add the spinach and let it collapse while stirring. When all the leaves have collapsed, blend them to a uniform puree, which is set aside. Finally, don’t let the spinach steam for too long, only until the leaves have just collapsed, otherwise the color will be dull.
- Heat a little oil in a pan and fry the onion and garlic until they are shiny. Add the celery followed by risotto rice and let them also fry glossy at medium heat, add if necessary. a little extra oil so they don’t burn.
- Pour the white wine over and let it cook into the rice.
- Then add the bouillon a little at a time and let it slowly cook into the rice over low to medium heat, stirring thoroughly as you go. Continue until all the bouillon is used up and the rice still has a bit of bite, approx. 20 min., – at least that’s how we prefer them.
- Stir in the last of the parmesan and then the spinach mixture, season with salt and pepper and heat quickly.
- Serve immediately, if necessary. topped with a little parmesan and toasted pine nuts.
- Garnish it with fried halloumi and sakura leaves
