Risotto with clams, spinach and lemon

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

 

 

Alla pescatora II

Hi everyone, this is my lovely risotto clams and spinach.
I am a great lover of sea food and vegetables, and combine well together this two ingridients, help me to create this succulent risotto. I hope everyone will enjoy making.


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

 

320 g Carnaroli rice

500 g frozen clams (without shells)

100 ml white wine

50 g fresh shallot

10 cherry tomatoes

100 g spinach

1 lemon juice   

fish broth

EVO oil

salt and pepper

1. Put a half shallot well chopped in a pot. When it is well sautéed, add half a glass of white wine and flambé for the alcohol to disappear. Then incorporate the fish broth and leave it over low heat. This broth must be incorporated into the rice always hot
2. In another pan chop the rest of the shallot and sauté it with a little oil. When transparent, add the rice and cook it a little. Next we add four saucepans of the broth, strained and hot
3. Stir it to remove the starch of the rice and add the broth little by little as the rice absorbs it
4. Cook the rice over medium heat in about 20 minutes. After 10 minutes, add the clams, previously drained, and peeled tomatoes, together with the lemon juice
5. When the rice is cooked, accompany it with a drizzle of olive oil, and pepper.

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