Packed full of goodness, spinach risotto or green risotto is simple and tasty
A tangy, tasty spinach risotto is a great midweek meal.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Serves: 4 -6
- Difficulty: easy
- Ideal for: midweek meal, weekend meal, vegetarian
Spinach risotto
I love this dish because you don’t have to stick with just spinach.
Open up your fridge and see what lovely greens you can use.
Throw in things like spring peas, asparagus, courgettes or broad beans.
In this recipe, I used spinach and courgette and it was delicious!
Ingredients
- 1.2 litres of quality chicken stock or vegetable
- 2 onions, finely diced
- 1 celery, finely diced
- olive oil
- 300 g risotto rice
- 125 ml dry white wine
- 300 g baby spinach
- 1 courgette, cut into small pieces
- 60 g Parmesan cheese
- 1 knob of unsalted butter
- 50 g soft goat’s cheese
- extra virgin olive oil
Method
- Bring the stock to a simmer on a low heat.
- Finely chop the onions celery, then place in a large, high-sided pan on medium heat with 1 tablespoon of olive oil. Cook until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
- Pour in the wine and stir until absorbed. Add a ladleful of stock, stirring constantly until it’s been fully absorbed before adding another. Continue to add ladlefuls of stock until the rice is tender but still holding its shape – approx. 15 – 20 minutes.
- Put the spinach and courgette over the stock to steam for a few minutes then add into a blender with 2 ladlefuls of stock and blitz until you have a smooth, vibrant green sauce.
- Take the risotto off the heat and coarsely grate in most of the Parmesan, then stir in the blitzed spinach. Cover the pan and leave to relax for 2 minutes, or until the risotto is creamy, then season to perfection.
- In bowls, crumble over goat’s cheese, and grate some Parmesan.
Inspired by Jamie Oliver
For more vegetarian ideas, visit here.
