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Risotto with creamed spinach and fontina heart

ingredients

servings

4

Fontina cheese

40 oz

Butter

1 knob

Extra virgin olive oil

to taste

Shallots

1 unit

Spinach

500 oz

Rice

400 oz

Vegetable broth

2 fl oz

first courses from Italy

Risotto with creamed spinach and fontina heart

Risotto with creamed spinach and fontina heart

vegetarian with lactose high in iron source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with creamed spinach and fontina heart

My risotto with fontina cream of spinach and heart is what is needed in these evenings where you feel like something warm, but also delicious! And more spinach are also good! The heart of fontina then, with the warm risotto melts creating a vortex of creaminess that is really hard to resist!

Risotto with creamed spinach and fontina heart step 1

step 1

Prepare the vegetable broth in salted water with carrots, celery and onion. Reached dive boil the spinach, already washed, for about 5/6 minutes. Drain the spinach and leave them aside.

Risotto with creamed spinach and fontina heart step 2

step 2

Cut the cheese into cubes. Meanwhile, in a pan, melt the butter with a little oil and add the shallots finely chopped.

Risotto with creamed spinach and fontina heart step 3

step 3

Add rice and toast a few minutes. Add wine and when it has evaporated add some ladle of broth. Continue cooking the rice adding little by little the broth as it

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Risotto with creamed spinach and fontina heart step 4

step 4

the rice dries. Blend the spinach kept aside with an immersion blender by adding a little oil and a few drop of broth until obtaining a creamy consistency.

Risotto with creamed spinach and fontina heart step 5

step 5

Half cooked rice, add the spinach cream and mix well. When cooked, turn off the heat and stir the rice with a knob of butter.

Risotto with creamed spinach and fontina heart step 6

step 6

Serve taking care to arrange some diced fontina cheese in the center of the dish, then cover with the risotto and garnish with dellaltra fontina. Sprinkle with black pepper and serve immediately

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