Recipes Main courses Vegetarian Christmas recipe

Italian comfort with our recipe for risotto with saffron and spinach. A true favorite of Italian cuisine, this dish combines the unique flavors of saffron with the freshness of spinach for a delicious and nutritious main course. Perfect for any occasion, this recipe shows how easy it is to prepare an impressive risotto.

Recipe

Risotto with saffron and spinach

With this recipe you will steal many a heart, risotto is not a worldwide favorite for nothing. Best of all, it's a lot easier to make than you might think.

Course	Main course
Kitchen	italian
Servings	4

Preparation time

Preparation time	30 min
Total	40 min

Ingredients

25-30 strands of saffron
1 - 1.5 liters of hot chicken or vegetable broth
1 large onion
2 stalks of celery
2 cloves of garlic
1 tablespoon olive oil or coconut oil
300 grams arborio or carnaroli rice (rice with a round grain)
125 ml dry white wine (Chardonnay or Sauvignon Blanc)
300 grams fresh spinach leaves
Optional: 15 grams of vegetable butter
80 grams grated Pecorino cheese
freshly ground pepper

Risotto with saffron and spinach

Stir the saffron threads into the hot broth, and set aside.
Meanwhile, peel the onion and garlic. Peel the celery with a peeler, (to remove the threads,) and then cut into small cubes. Heat the oil over medium heat and fry the onion, garlic and celery in 5 minutes soft and light brown. Add the rice (without washing!) And fry while stirring for a few minutes, until the rice is nicely glassy and white.
Add the wine and let it absorb it while stirring (the alcohol evaporates of course). Now turn the heat a little lower, and add one soup spoon with saffron stock. Keep stirring well so that the broth is completely absorbed by the rice. Only add the next spoon with brothon. It takes about 15-20 minutes to process all broth in this way.
Taste if the rice is al dente. Eventually add the spinach to the risotto and stir well to let the leaves shrink. Add a little extra broth if it is too dry.
Remove the pan from the heat, add the butter and pecorino cheese. Stir well and then let it rest for 2-3 minutes with the lid on the pan. Spoon the risotto with saffron and spinach into deep plates and finish with some freshly ground pepper. Serve this dish immediately.

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