Spinach risotto

A creamy Italian spinach risotto finished with parmesan and a splash of white wine — vegetarian, elegant and ready in about 40 minutes.

Ingredients

• rice300 g
• leaf spinach300 g
• parmesan80 g
• onion1 pcs
• white wine100 ml
• broth600 ml

Method

1. Prepare your mise en place. Finely dice the onion and grate the parmesan. Warm the broth in a small saucepan over a low heat and keep it at a gentle simmer — cold stock will stall the cook and make the risotto gluey.
2. Soften the onion. Heat a little oil or butter in a wide, heavy-bottomed pan over a medium-low heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until completely soft and translucent but not coloured.
3. Toast the rice. Tip in the rice and stir well to coat every grain in the fat. Toast for about 2 minutes until the edges of the grains turn slightly translucent — this step builds a nutty base and helps the rice hold its texture.
4. Add the wine. Pour in the white wine and stir continuously until it has been fully absorbed by the rice, about 1–2 minutes. You should be able to smell the alcohol cooking off.
5. Ladle in the broth. Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This will take around 18–20 minutes in total; the rice should be al dente — tender with just a slight bite — when done.
6. Wilt in the spinach. Fold the spinach into the risotto in two or three handfuls, stirring gently until each batch wilts into the rice, about 2 minutes total. The pan will look very full at first but the leaves collapse quickly.
7. Finish and rest. Remove the pan from the heat, stir in the grated parmesan, and season well with salt and pepper. Cover and leave to rest for 2 minutes — the risotto will loosen slightly to that classic all'onda (wave-like) consistency.
8. Plate and serve. Spoon into warmed bowls and finish with an extra grating of parmesan if you like. Risotto waits for no one, so serve immediately.