Creamy Risotto with Roasted Garlic and Spinach
Creamy Risotto with Roasted Garlic and Spinach takes Italian risotto to the next level with the added flavors of roasted garlic and spinach, providing a savory yet healthy twist to this classic dish.
What is Creamy Risotto with Roasted Garlic and Spinach? This dish is made with creamy Arborio rice, roasted garlic, and fresh spinach for a unique and flavorful experience that’s easy to prepare.
Key Features:
- Rich and Creamy: The Arborio rice ensures a velvety, smooth texture, while the roasted garlic provides a deep flavor
- Healthy Twist: Spinach adds a nutritious element to this indulgent meal.
- Convenience: Perfect for a quick and delicious dinner.
Ingredients
Parboiled rice 75%, processed cheese powder (cheese blend [milk, cheese cultures, enzymes], whey powder, salt, sodium citrate, disodium phosphate), rice flour, rice starch, salt, garlic powder 1,5%, dehydrated onion sunflower oil preparation (sunflower oil, glucose sypup, corn starch), flavor, dehydrated spinach 0,9% yeast extract.
Preparation
How to Prepare:
Stove Top Cooking Instructions:
1. Empty pouch contents into a non-stick saucepan.
2. Add 4 ½ cups of cold water to the pan.
3. Uncovered, bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce heat to a simmer, continuing to stir occasionally.
5. For an al dente texture, cook uncovered for 30-32 minutes, until water has completely evaporated. For a softer texture, cook uncovered for an additional 5 minutes.
6. Remove the pan from heat and add a tablespoon of butter.
7. If desired, top with grated Parmesan cheese and stir until creamy.
| Nutrition Facts | Per 1/4 cup (30 g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | - | |||
| Fat | - | - | ||
| Saturated | - | - | ||
| Trans | - | |||
| Carbohydrate | - | |||
| Fibre | - | - | ||
| Sugars | - | - | ||
| Protein | - | |||
| Cholesterol | - | |||
| Sodium | - | - | ||
| Potassium | - | - | ||
| Calcium | - | - | ||
| Iron | - | - | ||
| Thiamine | - | - | ||
| Riboflavin | - | - | ||
| Niacin | - | - | ||
| Folate | - | - |
*5% or less is a little, 15% or more is a lot.
Milan:
A Short History of Italian Risotto
Rice arrived in Europe just over 500 years ago, making it a late addition to Old-World cuisine. Originally brought from the Middle East and used as medicine, it became food only after Spanish rulers introduced it to Naples in the 1400s. By the 1500s, northern Italy—especially the Milan area—was covered in rice fields, but for centuries it was eaten simply in soups or as rice flour bread.
The first true risotto appeared in 1853 when Giovanni Felice Luraschi published the classic risotto alla milanese recipe, elevating rice from peasant fare to a prized dish. In the 20th century, Italian growers developed signature varieties like Carnaroli, Arborio, and Vialone, and risotto spread across the country, inspiring regional specialties that continue to define Italian cuisine today.
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