Green Garlic Risotto w/ Parmesan Crisps
Now that the new year has started, I’m sure many of you are trying to eat healthier. I have personally been trying to eat more vegetables in my meals. I recently came across this recipe on the Gourmet Traveler blog. It uses a huge amount of spinach, which was great for me since I have a giant Costco bag of spinach at the moment. On a less healthy note, the Parmesan crisps are to die for, but beware they are super addicting! I ate this with my Broiled Lemon and Garlic Shrimp.
- 9 oz spinach leaves
- 1 garlic clove (crushed)
- 2 shallots (finely chopped)
- 8 1/2 oz risotto
- 1/2 cup white wine
- 4 cups chicken stock
- 2 tbsp fat-free cream cheese
- 3 tsbp skim milk
- 2 oz freshly grated parmesan
- extra virgin olive oil
For the Parmesan crisps:
- 50g (1.8 oz) freshly grated parmesan
- 1 heaped tsp flour
- First make the parmesan crisps by heating a large non-stick frying pan over a medium-high heat.
- Mix the grated cheese and flour, then spoon equal heaps onto the pan.
- Press the cheese piles into rounds, lifting them off once melted and golden.
- Immediately flatten with a rolling pin and leave to cool.
- Heat about 2 tsp of olive oil in a pan on a medium heat then cook the spinach until just wilted (about 2-3 minutes).
- Drain the spinach, place in a blender with the garlic and blend until smooth. Set aside.
- Heat the chicken stock on a low heat in a small saucepan. Once it simmers lower the heat to keep warm.
- Meanwhile, heat a tbsp of olive oil in a separate pan and and sauté the shallots on a medium heat.
- Once softened add the rice, frying for a minute. Pour in the white wine and stir in until absorbed.
- Start adding the warm chicken stock a ladleful at a time, and cook, stirring continuously for 15-17 minutes. (Make sure each addition of stock is absorbed before the next spoonful.)
- When all the stock has been added and mostly absorbed, scoop in the cream cheese and stir for a couple of minutes.
- Add the spinach and stir for another 2 minutes. Then, add the cream and stir through. Turn off the heat once combined.
- Finally toss with the parmesan and season to taste.
- Spoon onto warmed dishes, topping with a parmesan crisp to serve.
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