Riso con spinaci

    40 min

    I love a perfectly executed risotto but as you all know it does require a bit of time and effort so this recipe is perfect when you don’t have the time or interest in all that stirring and want a rice dish that is healthy, quick and easy to prepare.

    1 person made this

    Serves: 4 

    • 500g rice
    • 400g spinach
    • 40g butter
    • 70g Parmesan cheese or Pecorino
    • 1 small onion, chopped finely
    • 1chicken/veg stock cube (optional)
    • pinch of nutmeg (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a pot of water to the boil, add your salt, stock cube, rice and cook for about 15-18 mins until tender.
    2. Wash your spinach and cook in a dry pan until wilted, squeeze out excess liquid and chop.
    3. Heat a little olive oil in a pan and cook your onions over a low heat until soft but not coloured. Add your butter and when melted add your spinach, season well and cook for about 5 mins.
    4. Drain your rice (reserve the cooking water) and add to your spinach, add your cheese and a little more butter if you like and serve with lots of cheese on top. Add the reserved cooking water if a little dry.

    Cook's note

    View the original recipe on our blog, Italian Foodies.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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