Spinach and Taleggio Risotto
"The spinach and taleggio risotto is a simple and delicious first course, perfect for a vegetarian dinner or a tasty lunch. With its enveloping flavor, it's an explosion of taste in just 40 minutes! Discover how to prepare this creamy **vegetarian risotto** and bring a triumph of flavors to the table with **taleggio DOP** and fresh spinach. Here's the easy and quick recipe!"
Dietary Information
Servings:
- 1
To prepare the spinach and taleggio risotto, first put the garlic in its skin in a pan and pour in the oil 1, let it brown. Add the spinach 2, set aside a few leaves for plating. Season with salt and pepper 3. Cook over high heat for a few minutes.
- 2
Remove the garlic 4 and transfer everything to a blender 5. Blend until you get a smooth and creamy mixture 6.
- 3
Cut the taleggio into small pieces 7. Heat the cream in a saucepan and add the cheese 8. Melt completely 9 and set aside.
- 4
Pour the oil into a pot and add the finely chopped shallot 10. Let it soften for a few minutes. Add the rice and toast it 11. Then wet with the vegetable broth and cook 12.
- 5
When the rice is cooked and quite dry, add the cold butter 13, the parmesan 14 and the spinach cream 15. Turn off the heat and stir.
- 6
Plate and add the taleggio cream 16, a few fresh spinach leaves 17 and a sprinkling of pepper. Your spinach and taleggio risotto is ready to be enjoyed 18!
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