Master a restaurant-quality spinach and walnut risotto with this foolproof recipe from Riso Gallo, experts in premium Italian rice. Creamy, nutty, and packed with flavor—success every time.
Ingredients
340 g Riso Gallo Gran Gallo Arborio rice
olive oil
1 finely chopped onion
1 glass dry white wine
1 liter vegetable or chicken stock
100 g Parmesan cheese
150 g fresh spinach
100 g walnuts, roughly chopped
Method
Heat a dash of olive oil in a heavy-bottomed pan and gently fry the finely chopped onion until softened.
Add the risotto rice and stir well until the grains are glossy and coated in oil.
Pour in a splash of white wine and stir until fully evaporated.
Add enough stock to cover the rice completely. Simmer, stirring regularly, until absorbed.
Continue adding stock a ladleful at a time, letting the rice absorb each addition. After 15-20 minutes, it will be creamy and al dente.
Stir in the spinach, walnuts, and Parmesan. Heat through and serve.
Enjoy your meal!
This recipe is from Riso Gallo. Riso Gallo's risotto rice is available at Albert Heijn, Plus, and Vomar.
