My theme for the next week will be spinach. On Saturday I was again on my weekly visit to the Freiburg farmer's market and among other things asked for spinach. Obviously I approximated falsely how much half a kilo of spinach leaves are, since now I have a sac full of it in my fridge. Let's begin with a spinach risotto.
Risotto with spinach
700 ml vegetable stock
1 tablespoon olive oil
1 tablespoon butter
170 ml arborio rice
50 ml dry white wine
2 hanfuls of spinach leaves (washed and dryed)
2 tablespoons parmigiano reggiano
salt and black pepper
Bring vegetable stock to boil and let it simmer. Sauté diced onion in olive oile and half of the butter. Add rice and mix with a wooden spoon until translucent (about 1 minute). Add the wine and cook for 2 minutes, until the alcohol fades.
Then start adding the vegetable stock about 100 ml at a time and stir until it has absorbed to the rice. Keep adding more stock, stirring continually until almost all of the liquid is absorbed. Rice should be al dente and creamy.
Add the cheese and spinach and rest of the vegetable stock and cook for one or two minutes. Add rest of the butter, black pepper and salt if needed.