Today’s offering is Luigi Fadda’s recipe for Risotto Verde (Spinach Rice). Luigi was a chef who not only enjoyed cooking, but enjoyed eating as well. Luigi gave me this recipe when he was working as a consultant at the Amari some years ago, though I have lost touch with him these days. The end result is a very fragrant rice dish, almost a meal in itself.
| Ingredients | Serves 2 |
| Rice (Italian, says Luigi) | 120 gm |
| Spinach leaves (blanched and chopped) | 160 gm |
| Butter | 60 gm |
| Onions (chopped) | 40 gm |
| Celery stalk (sliced) | 160 gm |
| Parmesan cheese (grated) | 60 gm |
| Chicken stock | 1 liter |
| Olive oil | 40 ml |
| Chicken cubes | 2 tspn |
Cooking Method
In a pan, heat the olive oil and quickly sauté the onions, celery and spinach leaves.
Remove from heat, add 500 ml of chicken stock and blend in electric blender.
Pour into saucepan, add the rice and chicken cubes. Now stir and add the remaining chicken stock then simmer on a low heat until the rice is cooked.
When cooked, serve on a large dish, cover with butter and the parmesan cheese.
