Amy L.: "When I saw this recipe I knew that I had to try i…" Read More
7Ingredients
540Calories
40Minutes

Rather than simply stirring in wilted spinach at the end, like so many recipes call for, this one includes a neat trick: First, you wilt spinach in a pot of water, and then you puree this mixture to make a spinach "soup" that's used in lieu of the usual chicken or vegetable (or other) broth in making the risotto. As a result, you get a dish that tastes like spinach through and through (in a good way!).

Ingredients

  • 300 grams spinach leaves
  • 1 liter water
  • vegetable oil
  • 1 onion (small, peeled and chopped)
  • 170 grams short grain rice
  • salt
  • pine nuts (toasted, optional)

Directions

  1. In a soup pot, boil the spinach in salted water. Once cooked, blend together adding water if necessary until it makes a “soup.”
  2. Saute the onion in a tablespoon of oil for about 5 minutes.
  3. Add the rice, stir and heat through a few minutes.
  4. Little by little, add the spinach soup to the rice. Stir constantly until the rice becomes creamy. Once a ladleful of soup is absorbed, add another until the rice is cooked completely. Salt to taste.
  5. Plate and decorate with toasted pine nuts. Let sit 5 minutes before serving.
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NutritionView more

540Calories
Sodium22%DV530mg
Fat31%DV20g
Protein25%DV13g
Carbs27%DV80g
Fiber28%DV7g

PER SERVING *

Calories540Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol
Sodium530mg22%
Potassium1070mg31%
Protein13g25%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate80g27%
Dietary Fiber7g28%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Amy L. 26 May 2015
When I saw this recipe I knew that I had to try it. I loved the rich flavor of the spinach and the risotto turned out perfectly. Just like the kind my mother used to make when we were kids. I look forward to preparing this 4 star recipe again tomorrow.