Today for lunch I prepared the cheese and spinach risotto.
It is a simple and tasty dish, great for lunch but also for dinner. When I have leftover cheese in the fridge, it’s time for this risotto. To make it even tastier, I added some spinach picked fresh this morning. If you don’t have fresh ones, a cube of frozen spinach is enough to add when you add the broth.
If you’re craving a tasty first course, this recipe is for you.
Other risottos to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Cheese and Spinach Risotto Ingredients
- 1.9 cups rice
- 3.5 oz spinach
- 7 oz cheese (ricotta – provola – asiago – gorgonzola etc.)
- 1 onion
- 0.4 cup butter
- 2 tbsp white wine
- to taste grated parmesan
- 4 cups vegetable broth
- 1 tsp turmeric powder
- to taste pepper
Cheese and Spinach Risotto Tools
- Saucepan
- Cutting Board
Cheese and Spinach Risotto Steps
For the preparation of this risotto, you can use frozen spinach instead of fresh ones. Use all the cheese leftovers you have in the fridge, the more you have, the better the dish will be.
Heat half of the butter in a pan. Then sauté the onion for a few minutes.
Add the rice and let it toast for a couple of minutes, stirring continuously. Deglaze with white wine.
Then add the spinach, turmeric, and a pinch of pepper.
Cover with hot broth. When the broth is absorbed, add more broth.
Cut all the cheeses into cubes. Five minutes before the risotto is cooked, add the cheeses and stir often to melt them.
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Turn off the heat, add some butter and parmesan, stir to combine everything.
Let it rest for a couple of minutes before serving at the table.
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