Risotto With Spinach And Pine Nuts (Ristorante La Brisa)

5.0(50)

by Elaine Louie

Open original recipe

ItalianDinner, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

454 kcal

Ingredients (11)

serves

1/8 cup pine nutspine-nut
3 cups chicken stockchicken-stock
4 cups waterwater
3/4 pound spinach, washed, ends trimmedspinach
1 1/2 tablespoons butterbutter
1 tablespoon oiloil
1 tablespoon finely chopped onionsonion
1 cup Arborio rice (see note)
1/4 cup Parmesan cheese or to tasteparmesan
2 tablespoons butterbutter
Salt and pepper to tastesalt-and-pepper

Instructions (5 steps)

01Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
02In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
03In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
04In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.

05Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.

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Rich recipe — supports nutrition-aware planning.