Risotto Verde (Spinach Rice)

0
1173

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.