Skip to content
Savour the SensesRecipes for happiness
  • Home
  • About Me
  • Recipes

Green Garlic Risotto w/ Parmesan Crisps

January 9, 2011 0 comments Article Recipes, Side Dishes, Vegetables

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.

Green Garlic Risotto with Parmesan Crisps

Serves 4

  • 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

Directions:

  1. First make the parmesan crisps by heating a large non-stick frying pan over a medium-high heat.
  2. Mix the grated cheese and flour, then spoon equal heaps onto the pan.
  3. Press the cheese piles into rounds, lifting them off once melted and golden.
  4. Immediately flatten with a rolling pin and leave to cool.
  5. 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).
  6. Drain the spinach, place in a blender with the garlic and blend until smooth. Set aside.
  7. Heat the chicken stock on a low heat in a small saucepan. Once it simmers lower the heat to keep warm.
  8. Meanwhile, heat a tbsp of olive oil in a separate pan and and sauté the shallots on a medium heat.
  9. Once softened add the rice, frying for a minute. Pour in the white wine and stir in until absorbed.
  10. 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.)
  11. When all the stock has been added and mostly absorbed, scoop in the cream cheese and stir for a couple of minutes.
  12. Add the spinach and stir for another 2 minutes. Then, add the cream and stir through. Turn off the heat once combined.
  13. Finally toss with the parmesan and season to taste.
  14. Spoon onto warmed dishes, topping with a parmesan crisp to serve.

logo
Food Advertising by
Print Friendly, PDF & Email

Related Posts:

  • {Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
    {Basque Stage} Braised Lamb Shank, Goat Cheese Beet…
  • Top 11 of 2011 & New Years Resolutions
    Top 11 of 2011 & New Years Resolutions
  • Roasted Tomato & Goat Cheese Risotto
    Roasted Tomato & Goat Cheese Risotto
  • Risotto Cakes w/ Citrus-Saffron Aioli
    Risotto Cakes w/ Citrus-Saffron Aioli
  • How-To Start Your Own Blog!
    How-To Start Your Own Blog!
  • The Awaiting Table School of Cookery in Italy
    The Awaiting Table School of Cookery in Italy
Tags: garlic, healthy, recipe, rice, risotto, spinach, vegetables

No comments

  • Cooking with Michele January 9, 2011 at 11:19 am -

    Great photo! (is that my dish???)

  • Savour the Senses January 9, 2011 at 4:28 pm -

    Thanks… yes… you caught me. I took one of those and one round white plate a few months back so I could photograph with them. =)

Leave a Reply Cancel reply

Your email address will not be published.

Rate This Recipe!




Categories

  • Culinary 101 (8)
  • Guest Posts (24)
  • Quotes (1)
  • Recipes (338)
    • Appetizers (48)
    • Bread (1)
    • Breakfast (28)
    • Dessert (41)
    • Drinks (12)
    • Fruit (35)
    • Lunch (90)
    • Main Course (179)
    • Meat (108)
    • Salad (12)
    • Sauces (69)
    • Seafood (56)
    • Side Dishes (54)
    • Snacks (37)
    • Soup (29)
    • Vegetables (105)
  • Restaurants (18)
  • Travel (15)
  • Uncategorized (5)
  • Updates (12)

Tags

appetizer asian asparagus avocado baked baking basil beef bread breakfast carrot cheese chicken cilantro dessert dinner easy fish garlic guest post healthy italian lemon lime mexican onion pasta pork potato quick recipe red pepper rice salmon sauce seafood shrimp soup spicy spinach sweet throwback thursday tomato vegetarian zucchini
logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by
my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Foodista Drink Blog of the Day Badge
logo
Food Advertising by
Privacy Policy

Copyright Savour the Senses 2023 | Theme by ThemeinProgress | Proudly powered by WordPress