Recipes for green risotto may contain, apart from rice, various types of green vegetables: spinach, broccoli, Swiss chard, greens, etc. This is a recipe for green spinach risotto. Use risotto types of rice (it has the ability to absorb more liquid).
Green Risotto - Recipes and Cookbook online
Recipes for green risotto can contain, in addition to rice, various types of green vegetables: spinach, broccoli, Swiss chard, greens, etc. This is a recipe for green spinach risotto. Use risotto types of rice (it has the ability to absorb more liquid).
- 300 g of rice (for risotto)
- 1 head of red onion
- 30 g of butter
- broth (non-fat, beef)
Spinach puree
- 600 g of spinach
- 20 g of butter
- 1 dl milk (skimmed)
- parmezan
- so
- Preparation of spinach puree: clean the spinach, wash it several times and let it stand for 1 hour in water. Without draining, transfer the spinach to the cooking pot, leaving plenty of water on the leaves. Spinach should be cooked exactly in that water, which has remained on the leaves. If necessary, add just a little water. The cooking pot must be covered. When the spinach is ready, take it out of the cooking pot, drain it and put it in a blender. Transfer the mixed mass to a heated pan, add butter and a little salt. Stir on medium heat and add, a little at a time, the warmed milk. Blend until the puree becomes frothy.
- Clean and wash the rice well. Add butter and finely chopped red onion to the rice cooker. Saute the onion until translucent. Add the rice and sauté until glossy and glassy. Add, a ladle at a time, the boiling low-fat broth. Add broth as long as the rice can absorb it.
- About 5 minutes before the rice is ready, add the pre-prepared spinach puree. Serve the green risotto on a warmed plate, sprinkled with parmesan cheese.
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