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Spinach and 3 Cheese Risotto


So I had this pack of arborio rice for a whole year, and I did nothing about it. Then, a few days back, I made my first risotto. And I've been feeling like making a new one every other day. This one's my favorite so far.

Like any other risotto, start by making stock. For my 1/3 cup of rice, I need 1 1/3 cup of warm vegetable stock. Chop 1/2 cup of spinach. Cut ricotta into small cubes. Grate cheddar and parmesan cheeses separately. How much of each of these three? Really, as much as you like.

Now, heat a tsp of olive oil in a pan. Drop your 1/3 cup of arborio rice and toss of coat. Add 1/3 cup stock, reduce the heat to medium and let cook. When the rice has absorbed part of the stock, add another 1/3 cup. With the third addition, add spinach. When the water level reduces this time round, check the rice for doneness. You may need the last 1/3 cup of stock, or not. Either way, once the last bit of stock is added and the rice is done but still has a bite, cook it for another 2-3 minutes. Add ricotta, cook for another minute or so and turn off the heat. Stir in grated cheddar, then top with parmesan and fresh ground pepper.

Comments

Siri said…
Cheesy looking Risotto Simran ;).

Siri
Lebouffe said…
Hmm.. Irresistible cheesy :)
-Naina
Never tasted risotto rice dear...
looks very cheesy n yummy..
Parita said…
Hmmm yummm..looks delicious!
CurryLeaf said…
Cheeeeeeeeeeessssssssssy one,Say Cheese Simran and pass it over.
Miri said…
That looks like one wonderful risotto...my fav dish.
I want to come have dinner with you! You are totally on a Risotto roll girl.Looks delicious.

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