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Spinach and carrot risotto




Carnaroli rice

160 grams


250 grams


2 unit

Vegetable broth

to taste


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

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

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spinach and carrot risotto

A first course with simple and genuine ingredients, also suitable for children

Spinach and carrot risotto step 1

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.

Spinach and carrot risotto step 2

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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Spinach and carrot risotto step 3

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.

Spinach and carrot risotto step 4

step 4

Serve my spinach and carrot risotto immediately, adding a drizzle of olive oil directly into the dish

Spinach and carrot risotto step 5

step 5

Enjoy your meal!

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