Risotto is a traditional Italian rice dish. For its preparation use special varieties of rice, which are rich in starch, such as arborio, carnaroli or maratelles. If there is no opportunity to purchase special rice, you can use the varieties that are familiar to us, but the main thing is not to take steamed rice for these purposes, because in this case we need to get not loose, but on the contrary well-boiled rice. Now we will tell you how to prepare a risotto with spinach.
Recipe for risotto with spinach
Ingredients:
- spinach - 0,5 kg;
- onion - 1 piece;
- champignons - 150 g;
- garlic - 2 cloves;
- vegetable oil - 30 ml;
- rice - 250 g;
- white wine - 130 ml;
- sage - 1 branch;
- grated cheese "Emmental" - 100 g;
- broth cube - 1 piece;
- salt, pepper - to taste.
Preparation
Garlic is passed through the press, and then we put it in a frying pan with preheated oil and fry. After that, add the chopped spinach, mix, reduce fire and blown 2-3 minutes, add spices. Separately fry the chopped onion, add rice and fry all together. Pour the wine and 700 ml of water, bring to a boil. Sliced mushrooms. Sage is crushed and added together with a cube in Fig. We simmer for about 20 minutes on a small fire. Add spinach, grated cheese, spices to taste and mix into rice. Vegetarian risotto with spinach is ready!
Risotto with spinach and shrimps
Ingredients:
- tiger prawns - 130 g;
- frozen spinach - 100 g;
- Arborio rice - 100 g;
- olive oil - 15 g;
- cream of 35% fat content - 20 ml;
- Gorgonzola cheese - 20 g;
- cheese grana-filed - 20 g;
- butter - 10 g;
- white dry wine - 10 ml;
- salt - to taste.
Preparation
In the frying pan, warm up the olive oil, spread the shrimps, spinach and fry them for about 3 minutes. Then add the rice and dry white wine, cook on small fire until the liquid evaporates. After that, pour 200 ml of water, add cream and salt to taste. We extinguish minutes 15. At the end we add gorgonzola cheese. After that, we take off the risotto from the fire, add the butter and the cheese of the granule, and mix it all.
Mushroom risotto with spinach
Ingredients:
- oyster mushrooms - 200 g;
- onion - 100 g;
- Sunflower oil - 40 ml;
- broth beef - 0,5 l;
- dry white wine - 150 ml;
- spinach - 100 g;
- rice - 300 g;
- vegetable frozen mixture - 300 g;
- garlic - 4 cloves;
- sea salt - 1 teaspoon.
Preparation
Rice is poured with wine and left to be infused. In a frying pan, warm up the sunflower oil, put the chopped onion and garlic into it and fry until the onion is transparent. After that, add finely chopped mushrooms, fry minutes 3 and add rice with wine. Stir and stew until rice absorbs all the liquid from the mushrooms and wine. Now pour in gradually beef broth , that is, pour 100 ml and wait until the rice absorbs it, then pour in the next serving. With the last broth we add frozen vegetables. We boil the risotto until we get a sticky mass. Minutes for 5 before the end of cooking, add chopped spinach. We squinted for another 3 minutes and served it to the table!