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🍽️ Creamy Risotto with Fresh Spinach

732 kcal · 30 min · 4 servings

Ingredients

• 400 g spinach
• salt
• 1 handful basil
• 100 g pancetta (sliced)
• 1 shallot
• 250 g risotto rice
• 2 tbsp olive oil
• 200 ml dry white wine
• 750 ml poultry broth
• 50 g freshly grated Parmesan
• 2 tbsp butter
• pepper (from the mill)
• grated Parmesan (for garnish)

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Briefly cook the spinach in boiling salted water (this is called blanching).
3. 3. Immediately cool the spinach with cold water, squeeze it dry, and chop it finely.
4. 4. Wash the basil, shake off excess water, and pluck the leaves.
5. 5. Finely chop the basil leaves as well.
6. 6. Cut the pancetta (Italian cured pork belly) into small strips.
7. 7. Peel the shallot and chop it finely.
8. 8. Heat oil in a pot and sauté the pancetta and shallot for 1 to 2 minutes.
9. 9. Add the risotto rice and sauté it briefly.
10. 10. Deglaze the mixture with white wine.
11. 11. Gradually add broth and stir occasionally.
12. 12. Cook the risotto for about 15 to 20 minutes until the rice is al dente and the mixture is creamy.
13. 13. Stir in the Parmesan, butter, chopped spinach, and basil into the finished risotto.
14. 14. Season the risotto to taste with salt and pepper.
15. 15. Divide the risotto onto plates.
16. 16. Sprinkle with grated Parmesan and serve immediately.

Nutrition per serving

• kcal: 732
• Protein: 26 g · Fett/Fat: 43 g · Carbs: 51 g