Risotto / Spinach help...

[anonymous-user]

[redacted]

[grumbledoak]

Just throw it in. Seriously, you need a wheelbarrow full of the stuff to get any visible on the plate.

[Mobile Chicane]

I'd cook it separately and squeeze out the moisture.

Save the 'juice' and you can always add it back in if the risotto is looking a tad 'dry'.

[nadger]

Whack it in. The arborio rice will absorb most of the liquid released by the spinach.

[zygalski]

I'd also blanch the spinach separately in a big pan of fast boiling water for about 5 seconds, then plunge it into a big bowl of iced water. When it's cool squeeze out the excess water.
You can then add the blanched spinach for the last 2 or 3 minutes cooking time for the risotto.

The advantages of doing it this way is that you have more control of how much water escapes form the spinach & also it's easier to see exactly how much spinach you'll have in the final dish, not to mention it's easier to stir in blanched & squeezed leaves rather than raw, because they're about 1/8 the volume.

[0a]

I have loads of spinach from the veg patch at the moment. I tend to just wash and dry it, then stir-fry with a little butter, salt and pepper. Or I add it to salads. Any other ideas (aside from the risotto?). Cheers!

[Stuart70]

Saag aloo for spinach? Potato, spinach and coriander, cumin, chilli etc... Spicy and tasty. Oh yes...

[zygalski]

Can't beat using it in curries.
Look up recipes for lamb saag, for instance. Just substitute the spinach puree often found in these recipes for you own spinach; blanched, refreshed, squeezed & then chopped as rough or fine as you like. Again, add for just the last few minutes cooking.