Spinach, Walnut, and Stracchino Risotto, even for a balanced diet it is recommended to consume rice at least twice a week just like all other foods at our disposal, varying certainly helps. Risotto is one of the main dishes that has nothing to envy pasta, there are a thousand ways to make a good risotto, I use Carnaroli rice, a prized variety suitable for this dish, it is full-bodied and holds up well during cooking. So preparing a good risotto allows you to be creative, with legumes, with meat ragù, or various sauces. Then, there are vegetable risottos that cannot be missed, such as the one I prepared today, the spinach, walnut, and stracchino risotto, which I assure you is really good and healthy.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 526.85 (Kcal)
- Carbohydrates 49.09 (g) of which sugars 3.40 (g)
- Proteins 17.80 (g)
- Fat 26.75 (g) of which saturated 6.92 (g)of which unsaturated 3.50 (g)
- Fibers 4.46 (g)
- Sodium 983.61 (mg)
Indicative values for a portion of 210 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
- 11.6 oz spinach, cooked, boiled
- 1 cup Carnaroli rice
- 2.5 oz stracchino
- 2.5 oz grated Parmesan cheese
- 1.8 oz walnuts
- 1.4 tbsp butter
- 0.7 oz shallot
- 2.4 fl oz dry white wine
- 1.4 tbsp extra virgin olive oil
- 1.4 tsp salt
- 3 stalks celery
- 2 carrots
- 1 onion
Tools
- Wok
- Pot
- Ladle
- Peeler
- Cutting Board
- Knife
- Corkscrew
Preparation
First, in a pot, prepare the vegetable broth with carrot, celery, and onion.
I finely sliced the onion and put it in the wok with extra virgin olive oil to soften.
Without letting it soften too much, I lowered the heat and added the rice
Once the onion is golden, I add the Carnaroli rice to toast.
I deglaze with wine and a small ladleful of vegetable broth.
I add the spinach previously boiled and blended. As the risotto dries, I add a little broth at a time.
After 12 minutes of cooking, the rice is ready. I turn off the heat and add bits of stracchino cheese.
I chop the walnuts and add them to the risotto.
Before serving, I let it rest with grated Parmesan, butter, and another small ladleful of broth.
I stir and serve the spinach, walnut, and stracchino risotto.
A simple and quick first course
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Can I use Swiss chard instead of spinach for making the risotto?
Yes, Swiss chard is a good alternative to spinach for making the walnut and stracchino risotto.
