Risotto with Spinach and Pine Nuts in a Rose Sauce Recipe
This dish is available at a cafe near work (well, after I tell them to take out the ingredients I don’t like), and it’s my favourite thing on the menu. At first I thought risottos in a ‘sauce’ was really weird, as the process of creating a risotto makes its own sauce anyway, doesn’t it? I’ve had risottos before where they have clearly added cream at the end instead of actually making the risotto properly, which really irritates me, but this isn’t like that, it’s more an… added bonus :) I haven’t perfected the recipe yet but this is a good start. A rose sauce should be quite simple, but I’m just not achieving the right flavour that I want.
Serves 2 with some leftovers for lunch
- 20g butter
- 1 tablespoon olive oil
- 2 French shallots or 1 banana shallot or 1 large leek, finely diced
- 2 cloves garlic, crushed
- 100ml white or light rose wine (optional)
- 1 litre chicken stock
- 2 cups arborio rice
- 100ml cream
- 3-5 tablespoons tomato passata or paste or any pasta sauce
- 50g pine nuts
- 1-2 cups baby spinach
- 30-50g fresh parmesan
Heat the oil and butter over a medium heat. Saute the shallots or leek with the garlic and a pinch of salt until soft.
Meanwhile, in a separate small pan, toast the pine nuts over low heat until lightly golden. Set aside. In the same pan, add the cream and tomato sauce/paste and a couple of cracks of black pepper. Stir to combine and leave on the lowest heat possible.
Add the rice to the shallots and stir, toasting the rice until the outside is opaque (1-2 minutes). Add the wine if using, otherwise start adding the stock a ladleful at a time. Stir constantly until the liquid is absorbed and continue to add the stock until the rice is al dente – tender but with a bit of chew.
Turn off the heat and add the parmesan, stirring well to thicken the risotto. Add the cream mixture, pine nuts and baby spinach, and fold until the baby spinach has wilted.
Top with extra parmesan and cracked pepper and serve.