This spinach and arugula risotto, is creamy and rich yet still with some measure of healthfulness given its abundance of greens. Straight from Rome.
On my first visit to Rome, I stumbled across a small trattoria near Campo De Fiori whose kitchen emitted wonderful aromas — a sure sign that the food would be delicious. I ordered a risotto verde, never having had one before and out came a mound of rice in a mélange of beautiful green shades. At home I immediately tried to recreate what I had eaten in Rome.
Even rice has a shelf life. Buy quality rice for risotto with an expiration date on the bag or box.–Lora Zarubin
Spinach and Arugula Risotto
- Quick Glance
- 45 M
- 1 H
- Serves 4
- 6 cups baby spinach or spinach leaves (6 oz), firmly packed with stems removed
- 3 cups baby arugula or arugula leaves (3 oz), firmly packed
- 1 cup lightly packed flat-leaf parsley leaves, roughly chopped
- 4 1/2 to 5 cups chicken stock or vegetable stock
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter (1/2 oz)
- 2 shallots, finely minced (about 1/4 cup)
- 1 clove garlic, peeled and crushed
- 1 1/4 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon sea salt, or more to tastea
- 1/2 cup freshly shelled peas (3 oz), chilled in ice water
- 1/4 cup heavy cream
- 1 cup grated Parmigiano
- 1/2 teaspoon freshly ground red pepper (optional)
- Freshly ground black pepper, to taste
- 1. If using baby spinach and arugula, rinse in colander. If using bunched spinach and arugula, soak the spinach and arugula leaves separately in a bowl of cold water for 30 minutes to let the grit and sand settle.
- 2. Heat a 10- to 12-inch skillet over medium heat. Toss in the spinach, with water from rinsing still on the leaves. Cook, stirring, until wilted, several minutes. Place the spinach in a colander and drain well. Then finely chop it.
- 3. Drain the arugula leaves and roughly chop it.
- 4. Place the stock in a saucepan and bring to a boil. Reduce the heat to a simmer. Skim off any scum that rises to the surface.
- 5. In a 6-quart non-reactive saucepan, heat the olive oil and butter until the butter melts. Add the shallots and garlic and stir over low heat for 2 minutes. Add the rice and continue to stir until the rice is translucent, about 1 minute.
- 6. Add the wine and cook over medium heat until all the liquid has been absorbed. Then stir in 1 teaspoon salt.
- 7. Using a ladle, add 1/2 to 1 cup warm stock and stir frequently after each addition until the stock has been almost completely absorbed. Repeat until almost all the stock has been absorbed and the rice is al dente, 27 to 32 minutes. You may only need 4 1/2 cups stock.
- 8. Stir in the chopped spinach, chopped arugula, chopped parsley, and peas. Cook for 4 minutes, stirring occasionally.
- 9. Remove from the heat and stir in the heavy cream and 1/2 cup of the Parmigiano. Taste and season with the red pepper and add salt and black pepper.
- 10. Serve immediately, passing the remaining Parmigiano separately. Originally published June 2, 2003.