Spinach and Walnut Risotto
Spinach and walnut risotto is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g fresh spinach
- 75 g butter
- 150 g diced cured pork belly
- 1 onion, finely chopped
- 500 g Riso Gallo (Gran Gallo Arborio)
- 1 glass dry white wine
- 1 l boiling hot beef stock (or chicken stock)
- Sea salt
- freshly ground pepper
- 40 g walnuts, finely chopped
- 75 g freshly grated parmesan
Instructions
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1.
Steam the spinach for a few minutes until soft. Drain well, squeeze out excess liquid and finely chop the spinach.
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2.
Melt half of the butter and sauté the pork belly and onion until the onion is translucent and tender. Add the Riso Gallo rice and stir until the grains are glossy and heated through.
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3.
Deglaze with white wine and mix thoroughly. Then pour in a ladleful of hot stock, stirring until the rice has absorbed all the liquid. Only then add another ladleful of stock. Cook the rice this way until it is about halfway done after roughly 10 minutes.
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4.
Stir in the chopped spinach and season with salt and pepper. Continue cooking the risotto until it is tender and creamy, but each grain remains al dente.
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5.
Remove the pot from heat and stir in the remaining butter, walnuts, and Parmesan. Let the risotto rest covered for about 2–3 minutes. Then serve immediately on a preheated plate.
