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Spinach Risotto with Creamy Ricotta | Tender & Aromatic
5
(1)
35 min
Under an hour
Gurkerl Küche
Ein cremiger italienischer Klassiker für Genießer: Feinstes Risotto mit frischem Blattspinat, veredelt mit zarter Ricotta, frisch geriebenem Parmesan und knackig gerösteten Walnusskernen. Perfekt ausbalanciert, samtig und voller Aroma.
Preparation method
Preparation & Spinach
Thoroughly wash the fresh leaf spinach and spin dry. Roughly chop half of the spinach and set aside the other half for the fine spinach cream. Finely chop the onion and garlic cloves. Heat the vegetable stock in a small pot and keep warm over low heat.
Toast the walnut kernels in a non-stick pan without fat over medium heat for approx. 2 to 3 minutes until golden brown and fragrant. Remove from the pan and roughly chop. Lightly preheat the plates in the oven at approx. 60 °C top/bottom heat.
Preparing the Risotto
Heat 1 tbsp olive oil and 10 g butter in a wide pot. Saute the chopped onion and garlic until translucent. Add the risotto rice and saute while stirring constantly for 1 to 2 minutes until the rice grains shine all over and are slightly translucent.
Chef's tip
For a particularly velvety, intense green touch, you can finely puree half of the leaf spinach in a blender with 2 ladles of hot vegetable stock beforehand and stir it in at the end together with the Parmesan.
Risotto turns out best with hot stock – cold liquid stops the cooking process and impairs the perfect texture of the rice grains.
Ingredients
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