“Stir-Less” Spinach Risotto With Pine Nuts
This flavorful risotto recipe combines creamy Arborio rice with sautéed onion and garlic, finished with a touch of white wine and rich Parmigiano-Reggiano cheese. The addition of baby spinach adds a pop of color and earthy flavor, while toasted pine nuts provide a satisfying crunch. A comforting dish perfect for a cozy meal at home, this risotto is sure to impress your guests with its exquisite taste and creamy texture.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into 8 pieces
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 cups (14 oz./440 g) Arborio rice
- 1 cup (8 fl. oz./250 ml) dry white wine
- 5 1/2 cups (44 fl. oz./1.35 l) chicken stock
- 2 cups (4 oz./125 g) finely chopped baby spinach
- 2 cups (8 oz./250 g) grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (1 1/4 oz./40 g) pine nuts, toasted
Instructions
- Set a Breville risotto plus to the sauté function and preheat for 2 to 3 minutes. Melt 4 Tbs. of the butter in the risotto maker. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until the grains are well coated with butter and are nearly translucent with a white dot in the center, 3 to 4 minutes.
- Add the wine and stir until it is absorbed. Add the stock, cover and set the machine to the risotto function. Cook according to the manufacturer’s instructions until the machine beeps, about 30 minutes.
- Remove the lid. Stir the rice, then stir in the remaining 4 Tbs. butter, the spinach and cheese until the butter melts. Adjust the seasoning with salt and pepper. Transfer the risotto to individual bowls and sprinkle with the pine nuts. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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