Emerald Risotto Recipe

Name: Emerald Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 5 tablespoons white wine; 5 ounces Baby Spinach, rinsed and roughly chopped; 4 tablespoons extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 ¾ cups arborio rice; salt; ground black pepper; ground nutmeg

Servings: persons

5 cups vegetable stock
5 tablespoons white wine
5 ounces Baby Spinach, rinsed and roughly chopped
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 ¾ cups arborio rice
salt
ground black pepper
ground nutmeg

1
Bring the stock to a boil in a pot.
2
Add the wine, reduce the heat and simmer.
3
Heat the oil in a large pan or wok.
4
Gently fry the onion and garlic until soft but not brown, 2 minutes.
5
Then add the rice and stir fry until the grains are translucent and coated with oil.
6
Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
7
Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
8
Add the spinach and more stock and boil, stirring, until the rice is cooked.
9
Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
10
Season to taste with salt, pepper and nutmeg.
11
Serve straight from the pan.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups vegetable stock, 5 tablespoons white wine, 5 ounces Baby Spinach, rinsed and roughly chopped, 4 tablespoons extra virgin olive oil, and more.

Yes, Emerald Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emerald Risotto

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