7Ingredients
40Minutes
540Calories

Description

Rather than simply stirring in wilted spinach at the end, like so many recipes call for, this one includes a neat trick: First, you wilt spinach in a pot of water, and then you puree this mixture to make a spinach "soup" that's used in lieu of the u…

ual chicken or vegetable (or other) broth in making the risotto. As a result, you get a dish that tastes like spinach through and through (in a good way!).

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Ingredients

US|METRIC
  • 300 grams spinach leaves
  • 1 liter water
  • vegetable oil
  • 1 onion (small, peeled and chopped)
  • 170 grams short grain rice
  • salt
  • pine nuts (toasted, optional)
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    Directions

    1. In a soup pot, boil the spinach in salted water. Once cooked, blend together adding water if necessary until it makes a “soup.”
    2. Saute the onion in a tablespoon of oil for about 5 minutes.
    3. Add the rice, stir and heat through a few minutes.
    4. Little by little, add the spinach soup to the rice. Stir constantly until the rice becomes creamy. Once a ladleful of soup is absorbed, add another until the rice is cooked completely. Salt to taste.
    5. Plate and decorate with toasted pine nuts. Let sit 5 minutes before serving.
    Discover more recipes from Recetas del Señor Señor

    NutritionView More

    540Calories
    Sodium22% DV530mg
    Fat31% DV20g
    Protein25% DV13g
    Carbs27% DV80g
    Fiber28% DV7g
    Calories540Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol
    Sodium530mg22%
    Potassium1070mg31%
    Protein13g25%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A280%
    Vitamin C80%
    Calcium20%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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