MypinchofItaly
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Preparation time 15 mins
Cooking time 20/25 mins. Serves 4.
Ingredients
350g rice for risotto
2 onions (1 for broth,1 for rice)
150g fresh spinach
90g Taleggio cheese (alternatives: Brie, Ricotta or Gruyere cheese)
Butter
For the vegetable broth:
1 stock cube or carrot, onion, celery
Grated Parmesan cheese
Salt and pepper to taste
Method
Prepare the basic vegetable broth with celery, onion, carrot. Alternatively you can use a vegetable stock cube.
Wash the spinach, then put them in a pot with water and just blanch them for a few minutes. Now drain the spinach and chop up them in a pure e consistency.
Now chop finely the other onion and put it in another pot with some butter. After few minutes and the rice and toasted them for about 5 minutes.
Add the broth to the rice. The broth must cover the rice and after few minutes add the spinach puree into the rice pot and add a pinch of salt and pepper. Cook for 20 minutes until the rice is cooked and the broth have been dried.
Switch off the heat.
Add the taleggio cheese ( or the cheese as brie or ricotta or gruyere) and a little piece of butter and mix altogether. Serve with a sprinkle of grated parmesan cheese.
Cooking time 20/25 mins. Serves 4.
Ingredients
350g rice for risotto
2 onions (1 for broth,1 for rice)
150g fresh spinach
90g Taleggio cheese (alternatives: Brie, Ricotta or Gruyere cheese)
Butter
For the vegetable broth:
1 stock cube or carrot, onion, celery
Grated Parmesan cheese
Salt and pepper to taste
Method
Prepare the basic vegetable broth with celery, onion, carrot. Alternatively you can use a vegetable stock cube.
Wash the spinach, then put them in a pot with water and just blanch them for a few minutes. Now drain the spinach and chop up them in a pure e consistency.
Now chop finely the other onion and put it in another pot with some butter. After few minutes and the rice and toasted them for about 5 minutes.
Add the broth to the rice. The broth must cover the rice and after few minutes add the spinach puree into the rice pot and add a pinch of salt and pepper. Cook for 20 minutes until the rice is cooked and the broth have been dried.
Switch off the heat.
Add the taleggio cheese ( or the cheese as brie or ricotta or gruyere) and a little piece of butter and mix altogether. Serve with a sprinkle of grated parmesan cheese.
Last edited by a moderator:
well earnt 
I' m a fan of risotto too, also much more than pasta. Really I don't know why are so green, but maybe because I have used fresh spinach and I have only blenched them for a few minutes in the boiled water.You could try and let me know 
..oh yes, this is a simple dish to do effectively! If you would try to cook, you can put as alternative the ricotta cheese ( very light) instead of taleggio or other kind of cheese most fats. Or nothing about this, only spinach, no butter no cheese. It's also good in this way, more simple but good! Your heart will give you a big THANK YOU 
..It's like a puree of spinach (without potatoes)..yesterday for my risotto with asparagus I made the same thing: put in a mixer and mixed with their boiled water (a little water) and voilà the asparagus cream...