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Main mealVegetarianBalancedDairyNuts & seeds€€

Perfect Creamy Risotto with Spinach, Toasted Pine Nuts and Lemon Zest

Name: Perfect Creamy Risotto with Spinach, Toasted Pine Nuts and Lemon Zest
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 160 g ARBORIO RICE, ARBORIO; 200 g Spinach, baby; 30 g Nuts, pine nuts, dried; 700 ml Soup, SWANSON, vegetable broth; 1 medium Shallots, bulb, peeled, root removed, raw; 2 clove Garlic, raw; 50 ml Alcoholic beverage, wine, table, white; 30 g Cheese, parmesan, grated; 1 tbsp Oil, olive, extra virgin; 10 g Butter, stick, unsalted; 1 pinch Spices, nutmeg, ground; 0.5 piece Lemon peel, raw; Salt, table, iodized

Creamy risotto with spinach and pine nuts is a balanced and elegant dish that combines the earthy flavors of young spinach, the crunch of pine nuts, and a refreshing note of lemon.

Prep time10 min

Cook time25 min

Total time35 min

Servings2

Recipe

ARBORIO RICE, ARBORIO160 gSpinach, baby200 gNuts, pine nuts, dried30 gSoup, SWANSON, vegetable broth700 mlShallots, bulb, peeled, root removed, raw1 mediumGarlic, raw2 cloveAlcoholic beverage, wine, table, white50 mlCheese, parmesan, grated30 gOil, olive, extra virgin1 tbspButter, stick, unsalted10 gSpices, nutmeg, ground1 pinchLemon peel, raw0.5 pieceSalt, table, iodized

Wide, thick-bottomed panSaucepan for the stockWooden spoonSmall pan for the pine nutsGrater

Per servingTotal

Calories:625.5 kcal1251 kcal

Protein:15.8 g31.6 g

Carbohydrates:74.9 g149.8 g

Fiber:2.7 g5.4 g

Water:477 ml954 ml

Fat:26.5 g52.9 g

Micronutrients

Sugar:3.6 g7.1 g

Saturated fat:6.9 g13.7 g

Cholesterol:23.7 mg47.3 mg

Sodium:1445.8 mg2891.5 mg

Potassium:840.1 mg1680.2 mg

Calcium:224.4 mg448.7 mg

Iron:2.7 mg5.3 mg

Magnesium:145.3 mg290.6 mg

Zinc:2.3 mg4.5 mg

Phosphorus:248.9 mg497.8 mg

Vitamin C:30.9 mg61.8 mg

Vitamin A:405.7 µg811.4 µg

Vitamin D:0.1 µg0.2 µg

Vitamin B12:0.2 µg0.4 µg

Instructions

1In a small pan over medium heat, dry-toast the pine nuts until golden brown and fragrant. Remove them from the pan immediately and set aside to prevent burning.
2In a larger pan, heat the olive oil and sauté finely chopped shallot until translucent. Add chopped garlic and nutmeg, stir for 30 seconds, then add the rice to the pan. Toast the rice for 1-2 minutes until the edges become translucent.
3Pour in the white wine and cook until the alcohol evaporates and the liquid is almost completely absorbed.
4Begin gradually adding the hot stock (one ladle at a time). Stir the rice slowly the entire time while adding the liquid. Add a new ladle only once the rice has absorbed the previous one. The whole process takes about 18 minutes.
5Once the rice is "al dente," stir in the fresh young spinach. Stir only until the spinach wilts (about 1 minute), which will preserve its vibrant green color and nutrients.
6Remove the pan from the heat. For the final creamy texture (mantecatura), stir in cold butter, grated Parmesan, and lemon zest. Season with salt and pepper as needed.
7Serve the risotto immediately, sprinkled with toasted pine nuts and additional Parmesan if desired.

Nutritional benefits

Thanks to the high content of spinach and healthy unsaturated fats from pine nuts, this meal contributes to normal muscle function and protects cells from oxidative stress.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.