Pasta, rice and company

Spinach Risotto

Name: Spinach Risotto
Prep time: 30 min
Yield: 5 portions
Ingredients: 1 piece of 10 cm kombu seaweed (5 g); 1 liter of water; 3 tablespoons unsalted butter (45 g); Leaves from 1 small bunch of spinach (200 g); 1 small onion, chopped (100 g); 1 cup (tea) of Carnaroli rice (160 g); 1 teaspoon salt (5 g); 3 tablespoons dry white wine (45 ml); 100 g coalho cheese, cut into cubes

Preparation time: 30 min

Serves: 5 portions

How about a really umami risotto for dinner? This recipe puts flavor first!

Made with kombu seaweed, Carnaroli rice, and dry white wine, this creamy spinach risotto will make you fall in love. Check the ingredients and start cooking!

Ingredients

1 piece of 10 cm kombu seaweed (5 g)
1 liter of water
3 tablespoons unsalted butter (45 g)
Leaves from 1 small bunch of spinach (200 g)
1 small onion, chopped (100 g)
1 cup (tea) of Carnaroli rice (160 g)
1 teaspoon salt (5 g)
3 tablespoons dry white wine (45 ml)
100 g coalho cheese, cut into cubes

Modo de preparo

In a large pot, put the seaweed and water, bring to a boil over high heat, with the pot half-covered. Once boiling, remove from heat and take out the seaweed.
In a medium saucepan, put 1½ tablespoons of the butter and melt over high heat. Add the spinach and sauté until wilted. Transfer to a medium bowl and set aside.
In the same pan, use the remaining butter and return to high heat to melt. Add the onion and sauté for 2 minutes or until it begins to turn golden. Add the rice and stir until the grains are fully coated with butter. Add the salt and pour in the wine. Gradually add the reserved kombu broth, and cook over medium heat, stirring constantly, for 15 minutes, or until the rice is moist and “al dente.”
Add the sautéed spinach and the cubed coalho cheese, and gently mix. Remove from heat and serve immediately.

Tip: If you want, chop the hydrated kombu from the broth and use it in soups or salads.

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