Gooey spinach risotto is a creamy and flavorful first course, ideal for those who love the genuine flavors of Italian cuisine. Made with fresh spinach and enriched with melting cheese, this risotto captivates with its velvety texture and irresistible aroma. It is a simple yet refined recipe, perfect for serving up a healthy and nutritious dish without sacrificing indulgence.
Thanks to the combination of vegetables and cheese, the gooey spinach risotto is a versatile choice: you can serve it as a main dish for a light lunch or as a main course at a special dinner. Its creaminess makes it loved by both adults and children, transforming a simple ingredient like spinach into an elegant and appetizing star.
A dish that combines tradition and creativity, homemade gooey spinach risotto is the perfect solution for those looking for a first course that is easy, quick, and irresistibly good.
If you love risottos, try lemon risotto, taleggio risotto, beer risotto, or mushroom risotto.
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OTHER DELICIOUS RISOTTOS!
Pea Risotto
Gorgonzola Risotto
Parmesan and Rosemary Risotto
Leek and Stracchino Risotto
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making gooey spinach risotto
- 9 oz spinach (fresh)
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 1 1/2 cups rice
- Half glass white wine
- 4 1/4 cups vegetable broth
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 3 1/2 oz scamorza cheese
- to taste salt and pepper
Tools for making gooey spinach risotto
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- 1 Saucepan
Steps for making gooey spinach risotto
In a pan, pour a drizzle of oil and season with garlic. Add the washed and dried spinach and let them wilt after seasoning with a pinch of salt.
In the pan with the spinach, pour the rice and toast it. Deglaze with white wine and cook by gradually adding hot vegetable broth. While cooking the rice, cut the cheese into cubes.
Once cooked, remove the rice from the heat. Add cold butter and Parmesan and stir. Add the cheese cubes, let it rest for 5 minutes, and serve hot with gooey cheese.
Storage
Risotto is best when freshly made, but you can make rice cakes the next day!
