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Home Risotto met saffraan en spinazie

Risotto met saffraan en spinazie

Recipes Main courses Vegetarian Christmas recipe

Italian comfort with our saffron and spinach risotto recipe. This dish, a true favorite in Italian cuisine, combines the distinctive flavor of saffron with the freshness of spinach for a delicious and nutritious main course. Perfect for any occasion, this recipe shows how simple it is to make an impressive risotto.

x_ckl_recipe_markerRisotto with saffron and spinach With this recipe you'll win many hearts — risotto is a worldwide favorite for a reason. And the best part is that it's much easier to make than you might think. Risotto with saffron and spinach Main course Italian 4 30 min 2-3 min 40 min

Stir the saffron threads into the hot stock, and set aside.
Meanwhile peel and finely chop the onion and garlic. Peel the celery with a vegetable peeler (to remove the strings), then cut into small dice. Heat the oil over medium heat and sauté the onion, garlic and celery for about 5 minutes until soft and lightly browned. Add the rice (do not wash!) and cook, stirring, for a few minutes until the rice is glossy and opaque.
Add the wine and stir until it is absorbed (the alcohol will of course evaporate). Turn the heat down slightly, and add one ladleful of saffron stock. Keep stirring so the stock is completely absorbed by the rice. Only then add the next ladle of stock. It takes about 15–20 minutes to work through all the stock this way.
Taste to check if the rice is al dente. Finally add the spinach to the risotto and stir well to wilt the leaves. Add a little extra stock if it seems too dry.
Remove the pan from the heat, add the butter and Pecorino cheese. Stir everything well, then let rest for 2–3 minutes with the lid on. Spoon the saffron and spinach risotto into deep plates and finish with some freshly ground pepper. Serve immediately.

Recipes Main courses Vegetarian Christmas recipe 25–30 saffron threads 1–1.5 liters hot chicken or vegetable stock 1 large onion 2 celery stalks 2 cloves garlic 1 tablespoon olive oil or coconut oil 300 g Arborio or Carnaroli rice (short-grain rice) 125 ml dry white wine (Chardonnay or Sauvignon Blanc) 300 g fresh spinach leaves Optional: 15 g plant-based butter 80 g grated Pecorino cheese freshly ground pepper Large pan Cutting board Chef's knife Vegetable peeler Wooden spoon Ladle Grater Kitchenware kitchenware Arcos Nutcracker Deluxe Zinc Alloy - 16 cm Arcos Notenkraker Cookinglife Pizza Cutter Black 22 cm Cookinglife Pizzasnijder Hendi Oven mitts Grey 38 cm - 2 Pieces Hendi ["Ovenwant"] Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus Quick Pumpkin Soup foodies-snelle-pompoensoep Quiche with spinach and feta foodies-quiche-met-spinazie-en-feta Zucchini spaghetti bolognese foodies-courgette-spaghetti-bolognese

Recipe

Risotto with saffron and spinach

With this recipe you'll win many hearts — risotto is a worldwide favorite for a reason. And the best part is that it's much easier to make than you might think.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	30 min
Stiffen up min.	2-3 min
Total	40 min

Equipment

Large pan
Cutting board
Chef's knife
Vegetable peeler
Wooden spoon
Ladle
Grater

Ingredients

25–30 saffron threads
1–1.5 liters hot chicken or vegetable stock
1 large onion
2 celery stalks
2 cloves garlic
1 tablespoon olive oil or coconut oil
300 g Arborio or Carnaroli rice (short-grain rice)
125 ml dry white wine (Chardonnay or Sauvignon Blanc)
300 g fresh spinach leaves
Optional: 15 g plant-based butter
80 g grated Pecorino cheese
freshly ground pepper

Risotto with saffron and spinach

Stir the saffron threads into the hot stock, and set aside.
Meanwhile peel and finely chop the onion and garlic. Peel the celery with a vegetable peeler (to remove the strings), then cut into small dice. Heat the oil over medium heat and sauté the onion, garlic and celery for about 5 minutes until soft and lightly browned. Add the rice (do not wash!) and cook, stirring, for a few minutes until the rice is glossy and opaque.
Add the wine and stir until it is absorbed (the alcohol will of course evaporate). Turn the heat down slightly, and add one ladleful of saffron stock. Keep stirring so the stock is completely absorbed by the rice. Only then add the next ladle of stock. It takes about 15–20 minutes to work through all the stock this way.
Taste to check if the rice is al dente. Finally add the spinach to the risotto and stir well to wilt the leaves. Add a little extra stock if it seems too dry.
Remove the pan from the heat, add the butter and Pecorino cheese. Stir everything well, then let rest for 2–3 minutes with the lid on. Spoon the saffron and spinach risotto into deep plates and finish with some freshly ground pepper. Serve immediately.

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This saffron and spinach risotto is beautifully colored and full of flavor, working just as well as a main course or as a side dish. The combination of golden saffron and green spinach also makes this dish visually delightful on the table.

Serve the risotto immediately after resting for the best texture and flavor. If you want to keep the dish completely plant-based, use plant-based butter and omit the Pecorino or replace it with a plant-based cheese alternative.

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