First Courses · Rice, Cereal and Risotto

Spinach and Saffron Risotto

Spinach and Saffron Risotto is a first course easy and quick to prepare. An appetising dish enriched by a savoury saffron gravy!

Spinach and Saffron Risotto

Spinach and Saffron Risotto 

Ingredients (for 2 people):

  • 180 g of risotto rice;
  • 250 g of spinach;
  • 1 shallot;
  • about 600 ml of vegetable broth;
  • grated Parmesan a.r.;
  • oil, salt and pepper a.r..

Ingredients for the Saffron Gravy:

  • 1 spoon of oil;
  • 1 spoon of flour;
  • 80 ml of vegetable broth;
  • 1 sachet of saffron.

Preparing the Spinach and Saffron Risotto

Put the spinach in a pot with a small cup of water. Close the pot with a lid and let them sweat over low to medium heat.

When they are cooked, drain and squeeze them to remove the excess of water.

Transfer the spinach onto a cutting board and mince them using a knife. Once done, keep them aside.

Warm the vegetable broth.

Peel and slice the shallot; warm a spoon of oil in a big saucepan and cook it for a couple of minutes.

Add the rice and stir it for two minutes.

Add two ladles of hot broth and stir the rice. Cook the rice for about 15 minutes, adding some broth when it gets absorbed. In the meanwhile, stir occasionally.

Note: Be careful to not dry the rice off, otherwise we risk to burn both the rice and the pan.

Add the spinach to the risotto, flavour with salt and pepper. Keep cooking the rice until it is ready. It should take about 5 minutes.

Take the saucepan out of the stove, add two spoons of grated Parmesan cheese and stir it. Close the pan with a lid and let the risotto stand for about 2 minutes.

Preparing the Saffron Gravy

Warm the broth.

Melt the saffron in a small cup with hot broth.

In a small pot stir together the oil and the flour. Add the saffron and the broth, few at time, stirring.

Cook at low heat until a uniform cream is obtained, stirring with a whisk.

Transfer the saffron gravy into a small food sachet (those used for freezing meals) and close it with a knot.

Cut a very small corner of this sachet to obtain a small pastry bag!

Garnish and serving the Spinach and Saffron Risotto

Serve the risotto when is still hot, garnishing the top with a spoon of grated Parmesan cheese and with the prepared gravy.

Here it is our delicious Spinach and Saffron Risotto!

Spinach and Saffron Risotto

Enjoy your meal!

Spinach and Saffron Risotto

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.