Risotto with spinach and zucchini
To prepare a delicious risotto with zucchini and spinach, start by washing the arborio rice. Use about half a handful of salt and wash it in three batches of water, ensuring that the rice is well cleaned of impurities and starch. After washing, let it drain in a sieve so that excess water is removed.
Continue by preparing the shallot, chopping it into small cubes. In a deep pan, melt a piece of butter together with a little olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, being careful not to burn it. Then, add the drained rice and mix well so that each grain is coated with fat and absorbs the flavors. When the rice starts to become translucent, add the white wine and let it boil until it evaporates, leaving a pleasant aroma behind.
After the wine has reduced, gradually add the vegetable stock, stirring gently with a wooden spatula. It is important not to break the rice grains, as the texture is essential for a perfect risotto. While the rice absorbs the liquid, prepare the zucchinis: scoop out their cores, as they contain a lot of water, then cut them into small cubes. After about 10 minutes of cooking, add the chopped zucchinis to the risotto and season with salt, pepper, and fresh thyme.
Once the zucchinis have softened, add the spinach leaves, tearing them into smaller pieces if they are too large. Cover the pan with a lid and lower the heat, stirring occasionally to prevent the rice from sticking. Cook the risotto until the rice reaches the desired texture, slightly al dente. Once you have achieved the perfect consistency, turn off the heat and grate fresh parmesan over the dish, allowing it to melt and combine with the flavors in the pan.
Finally, serve the risotto while it is warm, garnishing each portion with a few fresh spinach leaves or a strip of parmesan if desired. This recipe is not only flavorful but also full of color and nutrients, making it perfect for a refined lunch or dinner. Enjoy your meal!
Ingredients: Arborio rice – 1 cup Vegetable stock – 2 and ½ cups Spinach leaves – about 10-15 leaves Zucchini – 3 pieces (smaller) Parmesan – 75 g Thyme – ¼ teaspoon White wine – 50 ml Butter – 25 g Quality olive oil – 2 tablespoons Shallot onion – 2 pieces Salt and pepper to taste
