Spinach Risotto

I hated spinach as a child, but I began to worship it when I grew up. Probably because of the perfect combination of meat, fried potatoes and a good glass of red wine that I eat in Argentina! Smooth and creamy, this is a must for easy cooking! So I wanted to make a risotto that took up this idea. The result was so tasty that I can’t resist publishing it here! This spinach risotto is definitely a departure from the dogma on this recipe, but for me risotto can be adapted in many ways. Only the final taste counts… I’m a traditionalist, but this is so good!

Recipe for a spinach risotto for 4 people:

-300g of risotto rice (your choice!)
-1 liter of vegetable broth
-2 “gold” cubes
-1 onion
-15cl of sweet white wine
-2 tablespoons of olive oil
-40g of salted butter
-500g of spinach
-125g of mascarpone
-40g of grated fresh parmesan cheese

Wash spinach leaves carefully. I fill my sink with water, wash the leaves well, then rinse them.

Remove the central vein of the leaves. Squeeze well (in a salad spinner).

Melt the salted butter in a frying pan. Add the spinach leaves as you go.

There is a large volume that will reduce considerably when cooking.

When the water that the spinach has given off has evaporated (a good 15 minutes of cooking over fairly high heat), add the mascarpone.

Mix well, add salt and pepper…taste!

The spinach is delicious at this point, but I let it cook a little more, until the mascarpone is “absorbed” by the spinach. By taking a spoonful of spinach, you can see if the cream escapes or if the spinach and cream form a whole. At this point, it’s done! Stop cooking and set aside.

Prepare the risotto:
Start by finely chopping the onion. Fry over low heat in olive oil.

When it becomes transparent, add the rice and coat it with fat (pearl it!).

Add the white wine and let the rice absorb it on low heat.

Note from Bernard: for this recipe, I didn’t have any dry white wine at home. I took a base of Pineau des Charentes that I had in the fridge. The result was really excellent, with the risotto taking on a sweet note…

When the rice has “drunk” all the wine, add ladleful by ladleful the vegetable stock (with 2 extra knorr cubes).

Each time the rice drinks the liquid, add an extra ladleful.

When all the broth is absorbed, add the spinach to the cream. You don’t have to put in everything, you can put in a little bit at a time until the risotto looks and tastes just right. For my part, I put almost everything!

Add freshly grated Parmesan cheese.

Mix well and serve immediately with a little grated Parmesan cheese. A pure wonder! I ate it with a creamed egg casserole, but I can see how that might seem a bit heavy for some. It can be served with an egg simply poached on the risotto.

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Spinach Risotto

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Spinach Risotto

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