Everyday cooking
Spinach Risotto
Super green goodness with spinach, vegetable stock, Arborio rice, white wine and Violife Greek White Block. This rich and creamy Spinach Risotto is a must.
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 1 pack Violife Greek White Block, crumbled
- 2 cups (400g) Arborio rice
- 5 cups vegetable stock
- 200 g baby spinach, finely chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 5 tbsp olive oil
- fresh thyme
- 1/8 tsp ground nutmeg
- 1 tsp lemon zest
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp of salt, to taste
- Pink pepper, to season
- Heat stock in a saucepan.
- Sauté the onions in a pan with some olive oil. Add the garlic and nutmeg and cook for one more minute. Add the rice and toss to coat. Let cook for 2 to 3 minutes. Add the white wine and stir it into the rice. Simmer until the wine is evaporated.
- Begin to add the stock, a cup at a time. When the rice absorbs the stock, add another. When the rice is almost ready and there is little stock left, stir in the spinach, thyme, the lemon zest and lemon juice and half of the Violife Greek White Block crumbles.
- Season to taste.
- Serve with pink pepper and the rest of the Violife Greek White Block crumbles.
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