This creamy spinach risotto combines the beauty of flavours found in Gibraltar’s favourite recipes, spinach and cheese.
Spring and summer are hot and we want to be quick in the kitchen when we are cooking up dinner. Let’s face it no one wants to sweat and suffer whilst making food for themselves, or the family.
We kept this risotto simple but VERY YUMMY. Inspired by ingredients always available in our fridge and easily sourced in the shops, this recipe used spinach and courgettes. If by the end you want a real zigah-zig-ah then squeeze in some lemon juice.
Don’t worry if you accidentally add too much water to this as the rice will absorb it all. Oh and a little tip: don’t waste your time cutting the spinach, just tear it up with your hands to get it into the cooking pot. Spinach will reduce into almost nothing as it cooks.
- 100 g rice
- 200 g spinach
- 1 small onion
- 1 large garlic clove
- 500 ml vegetable stock
- 2 tbsp butter
- 200 g queso manchego or Queso curado (sheep cheese) with pedro ximenez
- Cut the onion and cougette into very small chunks and add this to a large pan along with the butter and fry, allowing the onion to soften & cook.
- Next, tear up the spinach and grate the garlic. Add it into the pot with the onion and fry together to release the excess water and flavour of the spinach.
- After a few minutes add in the stock and rice and allow it to boil and soften. Once the rice has absorbed the liquid and it is cooked, season with salt and pepper and add in the grated cheese. stirring as you do so until everything is smooth and creamy.