Spinach Risotto Recipes

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SPINACH AND LEMON RISOTTO



Spinach and Lemon Risotto image

Provided by Chuck Hughes

Time 45m

Yield 4 servings

Number Of Ingredients 28

4 cups Chuck's veal stock, recipe follows or low-sodium chicken stock
1 onion, finely chopped
1 tablespoon olive oil
2 cups Arborio rice
1/4 cup butter
1 cup grated Kefalotyri cheese
1 cup cubed feta cheese, plus more for garnish
4 cups spinach
Zest and juice of 1 lemon
1 tablespoon canola oil
12 large shrimp, cleaned and de-veined, tail intact
2 tablespoons ouzo
2 tablespoons butter
Sea salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
8 meaty veal bones
3 tablespoons (45 ml) canola oil
Sea salt and freshly ground black pepper
1 tablespoon (15 ml) tomato paste
1 head garlic
6 carrots
2 onions
4 stalks celery
2 large leeks
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 large sprigs fresh flat-leaf parsley
17 cups water

Steps:

  • In a saucepan, bring the stock to a simmer over medium-low heat.
  • In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
  • Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
  • In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
  • Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
  • To make veal stock:
  • Preheat the oven to 450 degrees F.
  • Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones. Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour.
  • Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L) water. Discard fat from roasting pan. Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking) for 8 hours.
  • Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L), about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.

ZIA ORSOLA'S SPINACH RISOTTO



Zia Orsola's Spinach Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

Salt
14 ounces Arborio rice
Bunch fresh or frozen spinach
5 ounces soft ricotta cheese
Freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
Extra-virgin olive oil, for drizzling

Steps:

  • In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor. Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat. Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste. Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.

SPINACH RISOTTO



Spinach Risotto image

Categories     Rice     Vegetable     Side     High Fiber     Parmesan     Spinach     White Wine     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 9

a 10-ounce package frozen chopped spinach
3 cups chicken broth
1 cup water
1 cup finely chopped onion
2 tablespoons olive oil
1 cup long-grain rice
1/3 cup dry white wine or dry vermouth
1 teaspoon Pernod if desired
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
  • In a saucepan bring broth and water to a simmer and keep at a bare simmer.
  • In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
  • Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.

CREAMY SPINACH AND SHRIMP RISOTTO



Creamy Spinach and Shrimp Risotto image

This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.

Provided by Aubrey W.

Time 50m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, minced
1 clove garlic, minced
2 cups Arborio rice
½ cup white wine
3 ½ cups hot chicken broth
½ pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 teaspoons olive oil, or as needed
¾ cup frozen chopped spinach, thawed and drained
¼ cup freshly grated Parmesan cheese, or more to taste
4 slices prosciutto, diced
1 small bunch fresh parsley, chopped
½ medium lemon, zested

Steps:

  • Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
  • Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
  • Meanwhile, season shrimp with salt and pepper.
  • Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
  • When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g

RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)



Risotto With Spinach And Pine Nuts (Ristorante La Brisa) image

Provided by Elaine Louie

Categories     dinner, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/8 cup pine nuts
3 cups chicken stock
4 cups water
3/4 pound spinach, washed, ends trimmed
1 1/2 tablespoons butter
1 tablespoon oil
1 tablespoon finely chopped onions
1 cup Arborio rice (see note)
1/4 cup Parmesan cheese or to taste
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
  • In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
  • In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
  • In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
  • Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 1357 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH-BARLEY RISOTTO



Spinach-Barley Risotto image

Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 10

2 teaspoons olive oil
1 cup thinly sliced mushrooms (4 ounces)
1 medium onion, chopped (1/2 cup)
1 1/2 cups reduced-sodium chicken or vegetable broth
1 teaspoon garlic pepper seasoning blend
1 teaspoon Dijon mustard
3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
1/3 cup instant wild rice
1/4 cup dried cranberries
2 cups packed spinach leaves, shredded (3 ounces)

Steps:

  • Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.

Nutrition Facts : Calories 450, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

OVEN-BAKED SPINACH RISOTTO



Oven-Baked Spinach Risotto image

Make and share this Oven-Baked Spinach Risotto recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to 375 degrees F.
  • Butter a 1-1/2-quart casserole dish.
  • Heat oil and butter in a skillet over medium heat.
  • Add in green pepper, onion and garlic; saute for about 5 minutes.
  • Add in the rice; stir to coat well.
  • Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
  • Transfer mixture to the prepared casserole dish.
  • Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
  • Bake for 35-40 minutes or until the rice is tender.

SPINACH RISOTTO WITH TALEGGIO



Spinach Risotto With Taleggio image

This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.

Provided by Melissa Clark

Categories     dinner, lunch, grains and rice, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

8 ounces cold taleggio
10 ounces/8 packed cups spinach, any thick stems removed
6 tablespoons unsalted butter
1 medium red onion, finely diced
3 cups finely diced celery
2 garlic cloves, finely grated or minced
1 1/2 cup Arborio rice
1 teaspoon fine sea salt, more as needed
3/4 cup dry white wine
3 1/2 cups good vegetable or chicken stock

Steps:

  • Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
  • Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
  • Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
  • Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
  • Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY SPINACH RISOTTO



Creamy Spinach Risotto image

Make and share this Creamy Spinach Risotto recipe from Food.com.

Provided by Schnuck

Categories     Short Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 ounces fresh spinach
1/4 cup heavy cream
2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
2 teaspoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 cup arborio rice
1/2 cup Chardonnay wine
1/2 teaspoon dried marjoram
1/4 teaspoon coriander
1/8-1/4 teaspoon cayenne pepper
1/8-1/4 teaspoon garlic salt
1/8-1/4 teaspoon nutmeg
1/4-1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
1/4-1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

Steps:

  • Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
  • Add Arborio to pot and sauté for about 3 minutes.
  • Add wine to rice and sauté until nearly dry, then mix in spices.
  • Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
  • During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
  • Put cream into a food processor, add spinach mix including juice, and process until smooth.
  • When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
  • Add cheese, mix, and serve.

SPINACH RISOTTO WITH PEAS



Spinach Risotto with Peas image

Plump, starchy grains of Arborio rice give risotto the creamiest consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 10

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons olive oil
1 onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped
1 package (10 ounces) frozen peas, thawed
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

Steps:

  • In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
  • In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.
  • Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).
  • Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.

Nutrition Facts : Calories 387 g, Fat 20 g, Fiber 4 g, Protein 14 g

ITALIAN SPINACH-MUSHROOM RISOTTO



Italian Spinach-Mushroom Risotto image

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Provided by thedailygourmet

Categories     Risotto

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter, divided
2 cups sliced mushrooms
1 cup chopped spinach
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g

SHRIMP 'N' SPINACH RISOTTO



Shrimp 'n' Spinach Risotto image

I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

MUSHROOM & SPINACH RISOTTO



Mushroom & spinach risotto image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories     Dinner, Lunch, Vegetable

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

  • Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
  • Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  • Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  • Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium

RISOTTO WITH SPINACH



Risotto with spinach image

A simple vegetarian risotto recipe with spinach.

Provided by eatmania

Time 20m

Yield Serves 4

Number Of Ingredients 9

320 g carnaroli rice (if carnaroli is not available, try vialone nano then you can use arborio instead)
175 g fresh spinach
700 ml home made vegetable stock
60 g grated parmesan cheese
1/2 onion
1 garlic clove, crushed
40 gr extra virgin olive oil
knob of butter
salt and pepper

Steps:

  • Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
  • In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
  • When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
  • Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
  • Serve with grated parmesan and lemon slices.

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2020-01-01 Spinach Risotto Recipe. 1. Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat. 2. …
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  • Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
  • Meanwhile, add the olive oil, 2 tablespoons of butter, diced onion, and garlic to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
  • Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
  • Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).


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From somebodyfeedseb.com


CREAMY SPINACH RISOTTO - ITALIAN RECIPE BOOK
2017-05-23 Step 4: Five minutes before risotto is cooked, add shredded spinach (or baby spinach, whole). Continue stirring and adding some more vegetable stock. Step 5: Once risotto is cooked, turn off the heat. Add butter and parmesan cheese. Stir once again and let is rest for a few minutes under the cover before serving.
From italianrecipebook.com


SPINACH AND HAM RISOTTO | METRO
In a pot, bring chicken broth to a simmering boil and keep it there. Add 1/4 of the julienned ham to the broth to infuse it. In a big pot, heat the oil over medium heat and sweat the onions, covered, for a few minutes or until glassy. Add the rice, stirring so that all grains are evenly coated. Remove and reserve the ham from the broth.
From metro.ca


SPINACH RISOTTO | WILLIAMS SONOMA
In a saucepan over medium heat, bring the broth to a simmer and keep warm over low heat. In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the spinach, cover and cook, stirring ...
From williams-sonoma.com


SPINACH BASIL PESTO RISOTTO - THE PIONEER WOMAN
2015-08-28 To make the pesto, combine garlic, basil, spinach, olive oil and lemon juice in the jar of a blender. Puree until smooth and then season with kosher salt. Set aside. Place cherry tomatoes on a sheet pan prepared with a sheet of parchment paper. Drizzle with the olive oil and sprinkle with kosher salt. Place in the oven and roast for 15 minutes.
From thepioneerwoman.com


PARMESAN RISOTTO WITH PEAS AND SPINACH - CARLSBAD CRAVINGS
After you have added your last cup of chicken broth and there is only about ¼ cup broth left to be absorbed, stir in salt, pepper, parsley, Parmesan cheese, peas and spinach. Continue to cook until the broth is absorbed, the rice is cooked, cheese is melted and peas are warmed through. The risotto will take about 25-30 minutes.
From carlsbadcravings.com


SPINACH RISOTTO RECIPE (WITH LEMON) - KYLEE COOKS
2022-01-20 Make the risotto. Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown). Add the garlic, cook for 30 seconds, then add the rice. Mix thoroughly to ensure the rice is fully coated in the oil/butter.
From kyleecooks.com


RISOTTO WITH SPINACH | WILLIAMS SONOMA
2019-09-03 In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside. Add the rice to the pan and stir until well coated with the ...
From williams-sonoma.com


SAUSAGE AND SPINACH RISOTTO RECIPE | MYRECIPES
Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside. Step 3. Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly.
From myrecipes.com


SPINACH RISOTTO RECIPE - WE KNOW RICE
2021-03-01 Step 2. Using either vegetable broth or chicken broth, pour your broth of choice in a medium-sized saucepan, along with a cup of water, and heat it. When it turns steamy, keep it on low heat as you cook the rest of the risotto. Step 3. In another saucepan, melt 4 tablespoons of butter on low heat.
From weknowrice.com


SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
2021-04-08 Add the rice. Keep stirring (frequently) for about 4-5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown. Increase the heat to medium-high, add the wine (or broth) and stir constantly until absorbed. This should take about 1 minute. Add the chopped spinach.
From shelovesbiscotti.com


SPINACH AND LEMON RISOTTO WITH CRISPY PROSCIUTTO - THE FRAYED …
2021-04-11 Pour the stock into a medium saucepan and bring to a boil. Add the spinach and parsley and blanch for 30 seconds until wilted and bright green (turn the heat down to low). Use a slotted spoon to transfer the greens to a food processor. Add 2 tablespoons of the olive oil and pulse to form a fine puree and set aside.
From thefrayedapron.com


SPINACH RISOTTO - DELICIOUS ITALIAN 30 MINUTES RECIPE
Peel and finely chop the onion. Wash the spinach leaves and finely puree with a hand blender. Over medium heat, melt ⅔ of the butter in a large saucepan. Add the olive oil and onion and sauté for a few minutes until translucent. Add the rice and fry lightly, stirring constantly and on high heat. Deglaze with a ladle of broth and reduce heat.
From italianstylecooking.net


SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
2021-12-09 Remove from the pan and set aside on a warm plate. Add addition 1 tsp butter and cook remaining scallops. Set aside. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes. Serve scallops with spinach over risotto.
From skinnytaste.com


SPINACH RISOTTO - MAGIC SKILLET
Step 3. Add chopped onions and cook,stirring frequently,until onions are softened and translucent. Stir in Arborio rice,then reduce heat to low. Gradually add 1 cup hot chicken broth and stir well until absorbed. Continue adding chicken broth 1 cup at a time,stirring and allowing rice to absorb broth before adding more.
From magicskillet.com


BAKED LEMON SPINACH RISOTTO - JOY THE BAKER
2017-11-28 Instructions. Place a rack in the center of the oven and preheat oven to 375 degrees F. Butter a 9×13-inch baking pan and set aside. In a medium skillet, heat oil over medium heat. Add the onions and garlic and cook until transluscent and browned, about 5 minutes.
From joythebaker.com


SPINACH & HERB RISOTTO - RECIPE - FINECOOKING
Preparation. Prepare the spinach and herb pesto: Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside. Make the risotto: Bring the stock to a boil; reduce to a simmer. In a medium, heavy-gauge saucepan over ...
From finecooking.com


BAKED RISOTTO WITH SPINACH RECIPE - PILLSBURY.COM
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir rice and broth until blended. Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender. Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts.
From pillsbury.com


RISOTTO WITH GROUND VEAL, SPINACH AND ROASTED TOMATOES
Cook for 18 to 22 minutes or until the rice is al dente. Stir in the spinach and meat. Continue cooking for 2 minutes. Add more broth, if needed. Off the heat, add the Parmesan and combine until creamy. Adjust the seasoning. Serve topped with the roasted tomatoes.
From ricardocuisine.com


SPINACH AND ARUGULA RISOTTO RECIPE | LEITE'S CULINARIA
2019-07-11 Heat a 10- to 12-inch skillet over medium heat. Toss in the spinach, with water from rinsing still on the leaves. Cook, stirring, until wilted, several minutes. Place the spinach in a colander and drain well. Then finely chop it. Drain the arugula leaves and roughly chop it.
From leitesculinaria.com


EASY SPINACH RISOTTO WITH JUST 6 INGREDIENTS - NOREFINED
Instructions. Prepare and heat the vegetable stock. Place a large sauté pan over medium heat, add some oil and sauté the minced onion golden brown. Add the arborio rice to the pan, turn up the heat and sauté for an additional minute until the rice has become slightly translucent. Turn the heat to simmer and add the first cup of stock and a ...
From norefined.com


NEW ENGLAND LIVING: SCALLOPS AND RISOTTO RECIPE FROM STREGA …
1 hour ago 3. In a small pot fry the pancetta in the olive oil on high heat until crisp. 4. Lower to medium heat and add the shallots, cooking until soft, 1 …
From cbsnews.com


SPINACH RISOTTO HEALTHY RECIPE | PAMELA SALZMAN & RECIPES
2012-03-16 12 ounces spinach leaves, washed; 3 ½ - 4 cups chicken or vegetable stock, preferably homemade; 2 Tablespoons unrefined, cold …
From pamelasalzman.com


BROCCOLI & SPINACH RISOTTO - MADELEINE SHAW
Directions. Start by blending the coconut milk and spinach. Heat a pan with olive oil and fry the onion for 5 minutes. Start to add the garlic and stir for another minute. Add the risotto rice in and stir for a minute then add the stock slowly stirring between. Add the broccoli and coconut spinach milk, stirring it in slowly a bit at a time ...
From madeleineshaw.com


RISOTTO WITH SPINACH - FOOD CHANNEL
2009-01-11 2 In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and saute until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside. 3 Add the rice to the pan and stir until well coated with ...
From foodchannel.com


BAKED SPINACH AND PEA RISOTTO RECIPE | REAL SIMPLE
Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil. Advertisement. Step 2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes. Step 3. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
From realsimple.com


SPINACH RISOTTO {WITH FRESH OR FROZEN SPINACH} - ITALIAN RECIPE BOOK
2022-05-15 How to make Spinach Risotto: steps 1-3. In a large pan add a generous drizzle of extra virgin olive oil and finely chopped shallot (onion or leek). Sautee on medium low heat for a few a minute or two without letting it brown. Add thinly cut fresh spinach.
From italianrecipebook.com


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