Spinach Risotto

Risotto | Greek cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use chicken broth instead of vegetable broth.

Ingredients

Arborio rice - 8.8 oz
Onion - 5.3 oz
Garlic - 2 pieces
Leek - 2 pieces
Spinach - 28.2 oz
Chicken Broth - 13 fl oz
Olive Oil - 5 fl oz
Dill - 0.5 oz
Fennel - 1 bunch
Lemon - 2 pieces
Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - 1.8 oz
Chervil - 1 bunch
Apple Wine - 5 fl oz

Step by Step guide

Step 1

Finely chop the onion. Slice the white part of the leek into rings. Crush the garlic cloves. Sauté everything together over medium heat for 2–3 minutes until soft in 3–4 tablespoons of olive oil.

Step 2

Add the rice and sauté for another 2 minutes.

Step 3

Pour in the wine, stirring until all the liquid is absorbed.

Step 4

Gradually add the broth so that it slightly covers the rice. Allow it to absorb into the rice and then add the same amount of broth again. Repeat this process for about 20 minutes.

Step 5

Then add the spinach and simmer until it becomes soft.

Step 6

Do not add broth after this (only a small amount occasionally, otherwise the spinach will release its own juice).

Step 7

When the rice is soft and most of the liquid has been absorbed, remove the saucepan from the heat, add finely chopped herbs, Parmesan, lemon juice (to taste), and olive oil.