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Creamy Spinach Risotto with Parmesan
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45 min
Under an hour
Knuspr-Küche
Dieses cremige Spinat-Risotto ist ein wahrer Genuss für alle Liebhaber der italienischen Küche. Die Kombination aus zartem Babyspinat, feinem Arborio-Reis und würzigem Parmesan sorgt für eine samtige Textur und ein intensives Aroma. Perfekt für ein schnelles Abendessen oder einen besonderen Anlass – in weniger als 45 Minuten servierbereit!
Preparation method
Preparation of the Spinach Cream
Bring a pot of water to a boil and salt it. Blanch the fresh spinach leaves in the boiling water for about 1 minute. Immediately remove the spinach and shock it in a bowl of ice water to preserve its vibrant green color. Squeeze the spinach well and place it in a blender. Add 20 g of the Parmesan, a pinch of salt, 1 tbsp olive oil, and a splash of the blanching water. Blend everything into a smooth cream and set aside.
Preparation of the Risotto
In a deep pan, melt about 40 g butter and a splash of olive oil over medium heat. Peel and finely dice the shallots and sauté them in the pan until translucent. Add the finely chopped garlic and sauté for another minute.
Add the Arborio rice and sauté until translucent, stirring constantly. Deglaze with white wine, add fresh thyme, salt, and pepper. Let the wine reduce almost completely.
Chef's tip
For a particularly intense aroma, you can grate the Parmesan fresh from the block. If you prefer a vegetarian option, simply replace the chicken broth with a high-quality vegetable broth.
20 min
Under an hour
