Spinach risotto with onions, garlic and lemon

Portions: 6 persons | Preparation time: 30 minutes

Risotto with spinach and spicy parmesan is creamy and delicious. Onion, garlic and lemon should not be missing for the taste kick. The spinach risotto is a treat for the palate and super easy to cook at home.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

Portions: 6 persons | Preparation: 30 minutes

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

Tip!

Easy zebra cake with strawberries and chocolate icing

To the recipe

Season: Spring | Region: Europe | Preparation: Cook, Roast | Menu: Side dishes | Cuisine: Greek recipes

Ingredients

250 g arborio risotto rice
150 g onions
150 ml white wine
2 cloves garlic
2 stalks spring onions
400 ml vegetable stock
800 g spinach
150 g olive oil
1 bunch fennel
1 tbsp dill
2 lemons
salt, to taste
pepper, to taste
50 g Parmesan cheese, grated
1 bunch of chervil leaves

Utensils

knife
cutting board
garlic press
pan
mixing spoon

Instructions

Chop the onions.

Cut the white part of the leek into rings and squeeze the garlic cloves.

Fry all the ingredients in 3-4 tablespoons of olive oil over medium-high heat for about 2-3 minutes until soft.

Add the rice and fry for a further 2 minutes.

Then deglaze with white wine.

Bring everything to the boil and then cook the rice, stirring, until the wine has completely evaporated.

Pour in the vegetable broth little by little.

The risotto Cover and cook over low heat until all the water has been absorbed.

Now add the spinach and cook until it wilts.

When the rice is cooked soft and pithy, add the grated Parmesan, the finely chopped herbs, lemon juice to taste and Stir in the olive oil.

Remove the pan from the heat and season the risotto with salt and pepper.

Tip!

Cheese cake dessert with cherries, cream cheese creme and biscuits

To the recipe

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Spinach risotto with onions, garlic and lemon

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