Risotto with Spinach
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- salt
- 1 handful Basil
- 100 grams Pancetta (sliced)
- 1 shallot
- 250 grams Arborio rice
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 750 milliliters Chicken broth
- 50 grams freshly grated Parmesan
- 2 Tbsps butter
- peppers (freshly ground)
- Parmesan (for garnishing)
Preparation steps
1.
Rinse spinach and blanch in boiling salted water. Squeeze out excess water and chop finely. Rinse basil, shake dry, pluck off the leaves and finely chop. Cut pancetta into strips. Peel shallot and chop finely. Heat oil in a pan and sauté pancetta for 1-2 minutes. Add rice, sauté briefly and add white wine. Cook, stirring frequently, until all wine is absorbed. Add broth until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, stirring frequently.
2.
Add grated Parmesan, butter, spinach and basil to risotto and stir. Season with salt and pepper.
3.
Transfer risotto to plates and serve sprinkled with Parmesan.
