Recipe for Risotto with Aromatic Herbs and Spinach
A delightful risotto with aromatic herbs and spinach, enhanced with mascarpone and Parmesan cheese. Easy and creamy, with a special touch from fresh herbs and toasted pine nuts. Perfect for a lunch rich in natural flavors.
Ingredients
- 300 g rice
- 450 g spinach boiled and chopped
- 150 g mascarpone
- 100 g Parmesan cheese grated
- 30 g butter
- to taste salt
Instructions
- Bring a pot of salted water to a boil and cook the rice until al dente.
- Meanwhile, prepare the spinach by blanching if fresh or thawing if frozen, then finely chop them.
- Once the rice is cooked, drain it and transfer it to a large saucepan.
- Add the chopped spinach to the rice along with the mascarpone, grated Parmesan, and butter.
- Gently mix all the ingredients over low heat to make the risotto creamy and allow the flavors to blend perfectly.
- When the risotto reaches the desired consistency, remove it from the heat.
- Serve hot, garnished with an additional sprinkle of Parmesan if desired.
Notes
To add a special touch to the recipe, you can incorporate a mixture of freshly chopped aromatic herbs such as basil, parsley, and thyme with the spinach for a more intense and fragrant flavor. Additionally, for added crunch, you can toast pine nuts in a non-stick pan without adding any fat and sprinkle them on the risotto before serving.