SPINACH AND STRACCIATELLA RISOTTO When the first cold arrives, I love to prepare risottos, and this time I made a very tasty one that (strangely) was also approved by the little ones at home. Actually, the night before I had prepared buttered spinach, simply sautéed in a pan with butter and garlic, and at the end, I added parmesan, a portion of which was left, and I decided to blend it and add it to the risotto. If you decide to prepare this risotto, just cook the spinach first (I will explain how later), and if you make a little more, it’s also a good opportunity to eat some vegetables, which, at least in my house, are not much loved! But now follow me into the kitchen, I’ll explain how to prepare the spinach and stracciatella risotto!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 499.75 (Kcal)
- Carbohydrates 66.00 (g) of which sugars 0.57 (g)
- Proteins 16.96 (g)
- Fat 15.77 (g) of which saturated 5.71 (g)of which unsaturated 2.84 (g)
- Fibers 2.21 (g)
- Sodium 426.84 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spinach and Stracciatella Risotto for 4 people
- 1.5 cups Carnaroli rice
- 2 tablespoons extra virgin olive oil
- Half onion (grated)
- 7 oz spinach, cooked, boiled (or 4 frozen spinach cubes)
- Half cup white wine
- 4 tablespoons grated parmesan
- 2 oz grated parmesan
- 1.75 oz stracciatella cheese
- as needed water
- as needed salt
Useful Tools for Preparing Spinach and Stracciatella Risotto
- 1 Pot
- 1 Immersion Blender
Steps to Prepare Spinach and Stracciatella Risotto
To prepare this risotto, we will proceed in a classic way, but first, let me explain how to prepare the spinach: if you’re using fresh spinach, wash and cook them in a pan with a little oil or simply boil them in plenty of salted water. If using frozen spinach cubes, just heat them in the pan until fully cooked, then set them aside.
In a pot, heat the oil and grated onion; as soon as it starts to sizzle, add the rice and keep stirring over high heat. We will know the rice is well toasted when it makes an almost metallic sound while stirring. At this point, add the half cup of white wine and let it evaporate.
With the help of an immersion blender, puree the spinach (if they are too dry, add a few drops of water) and once the wine has evaporated, add the spinach puree to the risotto.
Mix well, and after about a minute, add the water, being careful with the amount added. If too much, it won’t evaporate during the rice’s cooking time (about 16 minutes), and we will end up with a too watery risotto. I recommend adding enough water to cover the rice by about 0.5 inch, then add more little by little during cooking.
When the rice is cooked, lower the heat and add plenty of grated parmesan; mix well and serve.
Garnish the dish with teaspoons of stracciatella which, when mixed into the risotto, will melt creating a delicious creamy texture.
Frequently Asked Questions
In this section, you will find answers to the most common questions about preparing spinach and stracciatella risotto. If you don’t find what you’re looking for, feel free to write to me!
How do I store leftover risotto?
In the fridge, well-covered. The next day it will have firmed up, and you can make arancini by lightly breading them with breadcrumbs and then baking or frying them.
What if I don’t have stracciatella?
We can replace it with burrata or diced mozzarella, which, with the heat of the risotto, will become stringy!
