SPINACH RISOTTO WITH TALEGGIO
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
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
MUSHROOM & SPINACH RISOTTO
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
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
SPINACH RISOTTO
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
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.
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
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