Risotto Recipes: Spinach Risotto with Walnuts
Posted on Jul 1, 2009 06:21:17 AM
Risotto with Walnuts and Spinach
The magic of risotto recipes has happened again: taking two flavors that you know they’ll match (and walnuts, as it turns out, match with pretty much everything) and making a risotto out of them, even if you’ve never done it before.
It’s quarter end, and we’re all pretty crazy down at The Company, so this time I won’t go over the risotto routine again (sauté, toast rice, add wine etcetera), you can find it at the the post that started it all, the mushroom risotto recipe.
Spinach Risotto recipe for people:
- 3 tbsp olive oil
- ½ onion, chopped
- between 250 and 320g (9-11oz) risotto rice
- ½ glass white wine
- ½ litre (1 pint )of stock
- 200g (7oz) frozen spinach
- 100g (3 ½oz) walnuts, half roughly chopped, half finely chopped
- 30g (1oz) butter
- a handful of grated Parmesan
Thaw the spinach in boiling water, drain, squeeze and set aside.
Heat the stock.
Following the routine, add the finely chopped walnuts at stage 1 with the sauté, and the spinach at stage 3½.
When you’re finished, just before serving, stir in the rest of the walnuts and this spinach risotto is ready.
More risotto recipes