Risotto with spinach and Taleggio cheese

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

 

I yam what I yam.

We usually consider risotto as a cold-weather dish.
It’s a classic comfort food that retains a hint of resistance to the bite and the grains are bound with a creaminess that is not quite a sauce is delicious sustenance. It is not light summertime material.

However, there are exceptions to this generalization. For example, a risotto made with herbs, with verdant spinach would be suited to the high-temperatures menu. Moreover, it has been raining in Milan last week...brrr, let's prepare something warm!

Today's recipe is perfect for a summer meal, when the days have been warm and sunny but the evening is much cooler by comparison. For me, it’s also a great way to sneak in the last bites of one of my favorite cheeses, the creamy Taleggio cheese!
The recipe is fresh, satisfying and full of flavor. It’s also less than 500 kcal so if you’ve been careful the rest of the day, you can finish off the bottle of wine you’ve just opened!


Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
100 g Taleggio cheese
50 g  Parmesan cheese
1 l vegetable broth
150 g spinach
EVO oil
salt and pepper

1. Before you start, rinse spinach leaves under water and dry them using a clean rag
2. In a pan pour 2 tablespoons of EVO oil, add a finely chopped shallot with a pinch of salt and pan-fry for a couple of minutes
3. Pour the rice into the pan and let it toast for 1 minute
4. Add spinach, finely chopped
5. Cook the rice, adding a spoonful of boiling vegetable broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. Take off the heat and add both Taleggio cheese and Parmesan cheese. Mix well, then serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

"This would be a better place for children if parents had to eat spinach"
(Groucho Marx)