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Risotto with spinach and béchamel

by Ada Parisi
5 min read
Risotto agli spinaci, besciamelle e melagrana

Today we really on the classic, with a dish that my mother has prepared for years every Christmas: risotto with spinach and béchamel. An evergreen eighties which was traditionally presented in pie, with green risotto in a ring mold and, the center, a luscious creamy white sauce and cream. Calories endless, but everyone always did an encore. Here's, I will propose again this traditional risotto Italian cuisine in a different guise: served at the plate, with the legendary cream in the center (enough to have a pasta bowl) and pomegranate seeds (read my feature article on the virtues and uses of MELAGRANA IN KITCHEN) they do now Natale and give the dish that slight acidity that was missing.

Spinach risotto, béchamel and pomegranate

As you can see, though, old habits die hard and I also prepared the traditional version, that of my memories. You can choose to prepare the risotto with spinach and white sauce as you like. I would recommend that the version of the dish with the addition of pomegranate for a more modern dinner, young and gourmet, especially if you are in a maximum of six at the table. Stake instead risotto fit for a classic dinner and if you are in so many, because then you will not have to make individual portions at the last moment, but you can bring the pie to the table and cut in front of your guests. At this point, to give you a more alternative to risotto theme, have a look at all my RECIPES FOR RICE and, waiting for Christmas menus 2019, you can peek through the various CHRISTMAS MENU past years. Have a good day!

Risotto agli spinaci, besciamelle e melagrana


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


320 grams of Carnaroli rice
250 grams of fresh spinach
50 grams of butter (plus a small piece of butter to cook the spinach)
80 grams of grated Parmigiano Reggiano PDO
extra virgin olive oil, to taste
60 ml white wine
1 liter of vegetable stock
one shallot

150 milliliters of whipped cream
500 ml whole milk
40 grams of 00 flour or cornstarch
40 grams butter
a pinch of nutmeg
Salt, to taste

a pomegranate


Spinach risotto casserole with béchamel sauce

Green rice ring

Wash fresh spinach. Melt the butter in a large pan and add the spinach. Season with salt and cook covered for 10 minutes or until the spinach are tender. Put the spinach in a colander and, when they will be dry, blend them until obtaining a homogeneous cream. Set aside the cooking water, that will serve you for the risotto cooking.

Prepare the bechamel: heat the milk. Melt butter in a saucepan, add flour (or cornstarch, for a risotto with spinach and white sauce gluten) and stir over low heat for a few minutes. Pour slowly the hot milk to the butter mixture and flour (Red) stirring with a whisk until you get a homogeneous mixture without lumps, like a fairly liquid batter. Pour the remaining milk, Salt lightly, add a pinch of nutmeg and cook over low heat until the white sauce is not thickened.

Spinach risotto, béchamel and pomegranate

Add the vegetable broth to the spinach cooking water and heat. Finely chop the shallot, fry in olive oil and a little hot water for 10 minutes, until it will be withered. Add the rice and toast for two minutes, stirring occasionally. Deglaze with white wine and, when the alcohol has evaporated, start cooking the rice by adding the spinach cooking water broth and some spinach cream. Continue entering broth and cream of spinach until the risotto is cooked (wave and al dente), stir in butter and Parmesan.

Heat the white sauce and add the cream, fast beating with a whisk.

If you want to make pie, You need buttering a ring mold and pour the risotto, compacting it well with the back of a spoon. Then, bake at 200 degrees for 10 minutes. Churn the timballo on a serving plate and pour the cream cream and béchaeme. If you were to advance cream, how likely, I recommend putting it into a gravy boat so that guests can add to taste.

If the individual portions Favorite, Put a pastry rings in the middle of the plate and pour the white sauce with cream. Spread with a spoon the risotto and around the pastry rings, completed the dish, shows the pastry rings. Spread the risotto on the surface of the pomegranate seeds and serve immediately. Bon appétit!

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