Risotto de espinacas

Ingredientes

• 3 cups fresh spinach leaves ((Note 1))
• 1/2 cup fresh basil leaves
• 1/2 cup Parmesan ((Note 2))
• 1/2 cup pouring cream ((Note 3))
• 1/2 lemon zest and juice
• 1 tbsp olive oil
• 4 cloves garlic (minced)
• 1.5 cups risotto rice ((Note 4))
• 6 cups hot vegetable broth/stock ((Note 5))
• salt & black pepper (to taste)
• Sauntéed mushrooms
• Toasted nuts
• Grated Parmesan
• Burrata

Preparación

1. 1

   Blitz the spinach, basil, Parmesan, cream and lemon in a food processor or blender until smooth.

2. 2

   In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.

3. 3

   Add the garlic to the hot oil and sauté for about 1-2 minutes until fragrant.

4. 4

   Add the risotto rice to the pan and stir well to coat it with the garlic-infused oil. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.

5. 5

   Begin adding hot vegetable stock, one ladleful at a time, to the rice mixture. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your desired level of doneness, which typically takes about 15-20 minutes.

6. 6

   Remove the pan from the heat and stir in the blended spinach mixture.

7. 7

   Add salt and pepper to taste.

8. 8

   Serve immediately with optional toppings.