SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO, TALEGGIO & SPINACH TART
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h30m
Number Of Ingredients 8
Steps:
- Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
- Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
- Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
- Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.
Nutrition Facts : Calories 370 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.43 milligram of sodium
CREAMY SPINACH RISOTTO
Make and share this Creamy Spinach Risotto recipe from Food.com.
Provided by Schnuck
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
- Add Arborio to pot and sauté for about 3 minutes.
- Add wine to rice and sauté until nearly dry, then mix in spices.
- Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
- During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
- Put cream into a food processor, add spinach mix including juice, and process until smooth.
- When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
- Add cheese, mix, and serve.
RISOTTO WITH SPINACH
A simple vegetarian risotto recipe with spinach.
Provided by eatmania
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
- In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
- When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
- Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
- Serve with grated parmesan and lemon slices.
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