How to cook the spinach risotto, a recipe with cream and pine nuts with mixed vegetables and taleggio cheese, including some pink pepper berries.
Ingredients for 4 people
- 300 gr carnaroli or arborio rice
- 300 gr spinach
- 1 spring onion
- 4 tablespoons of extra virgin olive oil
- 1 dl fresh cream
- 50 gr pine nuts
- 50 gr mixed vegetables for sauté, chopped, including onion, carrot and celery
- half a glass of dry Malvasia wine
- half liter vegetable broth
- 100 gr of taleggio
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- Timbale of rice and baked eggplant
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- Tagliatelle with shrimp and peppers
- some pink pepper berries
- salt and pepper
Preparation of the risotto with spinach cream
Clean the spinach, wash and drain them, then clean the onion and slice it or, alternatively, finely chop it.
Heat half the oil in a saucepan and brown the onion, making sure to mix often.
Add the spinach, salt, pepper and cook over medium heat for 15 minutes. Add the cream and pine nuts, adjust the salt and pepper, leave to thicken and remove from the heat.
Switch everything to the mixer and set aside.
In a saucepan, brown the vegetables for sauté with the remaining oil, add the rice and toast it for about two minutes.
Pour in the wine and allow it to evaporate over high heat.
Reduce the heat, pour a ladle of boiling broth and, as soon as this has been absorbed, pour more and so on.
After ten minutes, mix the spinach mixture and finish cooking.
Remove from the heat and stir, or mix thoroughly, with the Taleggio cheese cut into small pieces, after serving in the serving dishes, sprinkling with the lightly pounded pink pepper berries.
