Risotto with Spinach and Meat

For the risotto, defrost the spinach. Cut the meat into bite-sized pieces, season with salt and pepper and sauté in butter or oil.

Chop onion and garlic and sauté in butter until translucent. Add rice and stir until coated with butter. Then deglaze with white wine and cook out briefly.

Add new spices and bay leaf. Then gradually add a cup of soup at a time until the rice is almost cooked.

Just before the end of the cooking time of the risotto, add the defrosted spinach and mix well. When the risotto is ready, add the meat. Season with salt and/or pepper to taste.

Related Recipes:

Seasoned Saddle of Wild Hare on Chestnut RisottoFor the risotto, cook the chestnuts in the soup (1) for fifteen to twenty minutes until tender. Drain in a... Veal Shank on Vegetable and Mushroom RisottoFor the risotto, sauté the finely diced shallot briefly in butter, then add the long-grain rice form and... Rice Meat “Sacher NewTrim the veal cheeks, cut into bite-sized cubes and season with salt and pepper. Roll in flour and sear in hot... Jacobs Mushroom with Asparagus Mushroom RisottoFor the scallops with asparagus-mushroom risotto, first prepare the risotto. To do this, first remove the... Risotto with PecoroniMelt the butter and sauté the onions until translucent. Add the long-grain rice and stir until translucent... Home-Style Ossobuco with Saffron RisottoOssobuco alla casalinga con risotto all zafferano (home-style veal shank with saffron risotto) Risotto: see... Chanterelle RisottoFirst, carefully wash the chanterelles, carefully pat dry and cut into small cubes. Peel and chop the garlic... Spinach Ravioli in Potato DoughCool cooked potatoes, grate finely, place in a large enough bowl with the flour, season with salt and nutmeg... Veal Rolls with SpinachSet aside three quarters of the frozen spinach, coarsely chop the remaining spinach and place in a suitable... Pasta and Spinach SaladFor the pasta and spinach salad, cook the pasta in salted water until al dente, according to the package...