Fish with saffron
by
131 recipes
Spinach and carrot risotto
ingredients
servings
2
Carnaroli rice
160 grams
Spinach
250 grams
Carrots
2 unit
Vegetable broth
to taste
Onions
1 half
Extra virgin olive oil
1 spoon
Iodized salt
to taste
Grated Grana Padano
40 grams
first courses from Italy
Spinach and carrot risotto
Spinach and carrot risotto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course with simple and genuine ingredients, also suitable for children
preparation
step 1
First of all, in a non-stick saucepan, sauté the chopped onion together with the extra virgin olive oil, then add the diced carrots and a ladle of vegetable stock kept warm and cook for about 5 minutes.
step 2
At this point I combine the rice and let it roast stirring occasionally for a couple of minutes then add the spinach previously scalded in boiling salted water and start adding hot broth a ladle at a time
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step 3
I proceed like this until the rice is cooked (without turning it), then I add salt and before the risotto gets too dry I turn off the heat and manteco with the Grana Padano cheese, or other grated cheese to taste.
step 4
Serve my spinach and carrot risotto immediately, adding a drizzle of olive oil directly into the dish
step 5
Enjoy your meal!
