Creamy Spinach and Pecorino Risotto
A deliciously creamy & cheesy risotto that can be made in 30 minutes.www.comfortandpeasant.com
Ingredients
- 3 tbsp (44ml) extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 1 small yellow onion
- 2 cups (256g) Arborio or Carnaroli rice
- 2 cups (473ml) chicken or vegetable broth
- 1 cup (237ml) 2% milk
- 1 cup (237ml) whipping cream
- 2 cups (450g) baby spinach (packed & chopped coursley)
- 2 tbsp (30ml) butter
- 1 1/2 cups (192g) Pecorino Romano cheese (freshly grated) plus more for serving
- salt
- pepper
Instructions
- In a large pot, heat the chicken broth with the milk and cream to just before boiling.
- While the liquids are heating up, heat the olive oil in a large pan over medium heat for about 1 minute. Add the onion and saute until almost translucent. When the onion has softened add the garlic and rice and continue to saute for a few more minutes until the rice is "toasted". See above for instructions.
- Add a ladle full of the hot broth and milk mixture while continuing to stir until the broth is almost absorbed. Continue to add liquid to the pan a ladle full at a time while stirring occassionaly until the liquid is used up and the rice mixture is creamy. The mixture should be loose but not too soupy. By this time the rice should be al dente but if it is still too hard you can add a little more broth or hot water and continue to simmer until it's cooked.
- Stir in the spinach, butter and pecorino and heat until the spinach has wilted and the cheese has melted, about 1-2 minutes. Taste and season with the salt & pepper.
- Ladle into heated bowls and garnish with additional Pecorino.
Notes
See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process.