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Risotto with spinach and carrots

ingredients

servings

2

Iodized salt

to taste

Vegetable broth

to taste

Grated Grana Padano

40 grams

Extra virgin olive oil

2 spoons

Carrots

6 unit

Carnaroli rice

160 grams

Spinach

300 grams

first courses from Italy

Risotto with spinach and carrots

Risotto with spinach and carrots

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

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with spinach and carrots

A simple and nutritious vegetarian dish # babies

Risotto with spinach and carrots step 1

step 1

Cook the spinach, fry them in a frying pan with 1 tablespoon of evo oil and a pinch of salt

Risotto with spinach and carrots step 2

step 2

Meanwhile, steaming or boiling water carrots cut into washers or jars, leaving them to the tooth

Risotto with spinach and carrots step 3

step 3

Rice the rice in a non-stick pan, add the carrots and cover it with hot vegetable broth

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Risotto with spinach and carrots step 4

step 4

Continue to add vegetable soup, one ladle at a time

Risotto with spinach and carrots step 5

step 5

Add the spinach at half cooking time

Risotto with spinach and carrots step 6

step 6

Once the rice is cooked to the right point, keep it in focus with the grated cheese

Risotto with spinach and carrots step 7

step 7

At this point adjust salt and servings with a crust of extra virgin olive oil and a grated cheese grated cheese

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