Let’s continue with green on the table: creamy spinach risotto. It’s important to eat green foods and even more so to get children to eat them. I have two, two 4-year-old twins who are used to eating everything but sometimes, like all children, when it comes to vegetables they say NO. So why not offer them in a different way. It might not seem so, but sight has a very important impact on the choice of what to eat or not… especially for children.
Can you believe they left the plate clean? Yes, they did! They ate it all and very willingly 🙂
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 4 ladles Rice
- 8 oz Spinach
- 3 oz Cream cheese
- Vegetable broth
- 2.5 oz Butter
Tools
- Pan
- Mixer
Creamy Spinach Risotto
I’m always in a hurry and have little time, so I often buy frozen spinach. They are already cleaned and the cooking time is faster. Of course, if you prefer, you can use fresh ones.
If the spinach is fresh, proceed as follows:
wash the spinach leaves and remove the toughest part of the stems.
In the pan, they will be voluminous, but during cooking, they will wilt, lose volume, and become more manageable.
You can cook them in two ways.
In a pan, pour some olive oil and add one or two garlic cloves (to taste) and let it brown lightly. Then remove it and add the damp spinach from washing or the frozen ones. Season with salt and pepper. If necessary, add half a glass of water and cook, stirring occasionally.
When they look wilted and have decreased in volume, they are ready and you can turn off the heat.
Alternatively, you can simply boil them. Fill a tall pot with water and add the spinach. When it boils, drain them and then season with salt and pepper.
Once cooked, squeeze them to release excess water and blend them in a blender or with an immersion blender. This will form a puree.
Melt the butter in the pot, then add the rice and toast it, stirring occasionally. Pour in a ladle of broth and stir.
If you don’t have ready broth, you can add the same amount of water and a stock cube. Add the necessary water during cooking.
You will know the rice is well toasted because when you pour the liquid into the pot, it will “make itself heard” by making noise.
When you see that the water is almost absorbed, add another ladle and the spinach puree.
Stir and continue cooking. I recommend adding one ladle at a time as you see the rice drying out, to keep control of the cooking.
When the cooking is al dente, turn off the heat and add the cream cheese. I suggest taking it out of the fridge just before using it. The temperature difference will help the risotto to become creamy.
Stir until the cheese is completely melted, then let it rest in the pot for a minute.
The creamy spinach risotto is ready to be served!
I recommend serving it on flat plates and, if you like, adding some parmesan cheese on top.
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Phyllo Dough Rolls with Vegetable Filling
Place half an onion (80 grams) in the bowl and chop for 3 seconds at speed 5 and gather at the bottom with the spatula.
Add fresh spinach, parsley (20 grams), nutmeg (2 pinches), and cook without measuring cup. 8 min/212 °F/speed 1
Blend the spinach. 1 min/speed 8 (with measuring cup).
Transfer the puree to a bowl and set aside.
Place 1 oz of butter, the rice in the bowl, and toast. 3 min/248 °F/reverse/speed 1
Add the spinach puree, 800 ml of water, 1 vegetable cube, and mix thoroughly with the spatula.
Cook for the time indicated on the rice package /212 °F/reverse/speed 1
Let it rest for 1 minute in the bowl.
Pour into a risotto dish. Add the cream cheese, mix and serve.
