VEGAN

Risotto with Arugula and Spinach

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The vegetarian intensity of this risotto can be slightly toned down by adding a bit of butter right at the end and thoroughly mixing it into the rice and greens. Another option is to sauté the arugula and spinach in butter with a touch of garlic before adding them to the rice. Additionally, this risotto pairs very well with shavings of Parmesan, which don't overly burden the stomach.

Ingredients

Rice - 14.1 oz
Arugula - 10.6 oz
Spinach - 10.6 oz
Spanish onions - 1 head
Ginger - 0.7 oz
Dry martini - 8 fl oz
Olive Oil - 1 fl oz
Chicken Broth - 1½ l
Mild Chili Spice - ½ pieces
Lime - ½ pieces
Parsley - 0.7 oz
Thyme - 1 piece
Sugar - 0.5 oz
Lemon - ½ pieces
White Pepper (whole) - to taste
Salt - to taste

Step by Step guide

Step 1

Finely chop the ginger and onion and sauté them in olive oil. When the vegetables become soft, add the rice and lightly toast it to absorb the flavors of the vegetables and oil. Then, pour in the martini, stir, reduce the heat so that the liquid simmers gently, and cook, stirring constantly, until almost all of the martini has evaporated.

Step 2

Then pour in a third of the broth and continue to cook, stirring constantly and adding new portions of broth as the liquid reduces. During the second addition of broth, add the thyme leaves stripped from the stems to the pot, and season with salt and pepper.

Step 3

When the rice is almost ready (this is where your own taste will come into play), add sugar, finely chopped chili pepper, and parsley. Squeeze the juice of half a lime and half a lemon, and also add arugula and spinach, tearing them into small pieces beforehand. Cook the risotto, stirring, until the greens lose their firmness.