Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 ½ cups Arborio risotto rice
- 1 cup white wine (250 ml)
- 3 cups vegetable broth, hot (750 ml)
- 200 g baby spinach leaves, coarsely shredded
- handful fresh parsley, tarragon, and chives, roughly chopped
- 1 tablespoon butter
- 4-5 tablespoons grated parmesan cheese, plus more for garnish (ca. 30 g)
- sea salt and freshly ground pepper, to taste
- toasted pine nuts, garnish
Instructions
- In a large, deep skillet or saucepan, heat the oil over medium-low heat and sauté the onion until soft but not browned, about 6-8 minutes. Increase the heat to medium; add the rice and garlic, cook for two minutes, stirring continuously.
- Add the white wine. Bring to a gentle boil, then reduce the heat to medium-low and simmer until slightly reduced, about 2-3 minutes.
- Slowly add a ladleful of broth, about half a cup (125 ml) at a time, stirring slowly but often, until absorbed. As each portion of the stock is absorbed by the rice, continue by adding some more, a ladleful at a time, stirring often. Once the last ladleful of stock is absorbed, the rice should be tender yet firm to the bite (al dente) and moist. This takes approximately 20 to 25 minutes.
- Stir in the spinach, herbs, butter and parmesan and season with salt and pepper, to taste. Remove from heat and let stand, covered, for 1-2 minutes. Divide the risotto amongst serving bowls, garnish with pine nuts, sprinkle with extra parmesan and serve immediately. Enjoy!