Risotto con Spinaci

As featured in our book The Big Book of Italian Cooking available on this page.

Serves: 4
Preparation: 20 minutes
Cooking: 25 minutes
Level of Difficulty: Medium

Ingredients

3 tablespoons butter
1/2 onion finely chopped
1 celery stalk chopped
1 leek (white part only) sliced
8 oz/250g spinach, cooked, squeezed dry and finely chopped
2 cups/450g arborio rice
6 cups/1.5 litres beef or vegetable stock
salt and freshly ground white pepper
dash of nutmeg (optional)
4 tablespoons freshly grated Parmesan cheese

Risotto Instructions.

Melt 2 tablespoons of butter in a large heavy-bottomed saucepan, add the onion, celery and leek and saute for 3 - 4 minutes over low heat. Add the spinach, stir well and saute for 2 minutes. Add the rice and after 1 minute, begin adding the boiling stock, a little at a time, until the rice is cooked. It will take about 15-18 minutes. Season with salt, pepper and nutmeg (if liked). Add the remaining butter and the Parmesan, mix carefully and serve.