Recipe of Award-winning Spinach Risotto

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Before you jump to Spinach Risotto recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

A lot of us have been trained to believe that comfort foods are not good and to be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods may be very nourishing and good for you. There are a number of foods that, when you consume them, could improve your mood. If you feel a little bit down and you're in need of a happiness pick me up, try some of these.

It's not hard to fight your bad mood when you consume grains. Barley, quinoa, millet, teff, etc are all great for helping you feel happier. These foods fill you up better and that can help elevate your moods as well. Feeling hungry can be awful! These grains can help your mood elevate because it's not at all difficult for your body to digest them. You digest these foods faster than other things which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don't have to turn to junk food or foods that are not good for you to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let's go back to spinach risotto recipe. To cook spinach risotto you need 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Spinach Risotto:

1. Provide 8 ounces of cold Taleggio (you can use Fontina or Brie instead, just remove the rind).
2. You need 10 of ounces/8 packed cups spinach, any thick stems removed.
3. Use 6 tablespoons of unsalted butter.
4. You need 1 of medium red onion, finely diced.
5. Prepare 3 cups of finely diced celery.
6. Provide 2 of garlic cloves, finely grated or mined.
7. Prepare 1 1/2 cup of Arborio rice.
8. Get 1 teaspoon of fine sea salt, more as needed.
9. You need 3 1/2 cups of good vegetable or chicken stock.
10. Get 3/4 cup of dry white wine.

Instructions to make Spinach Risotto:

1. Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice..
2. Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.
3. Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes..
4. Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes..
5. Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve immediately.

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