Chervil Spinach Risotto Ryehearth
A weeknight spinach plate with chervil Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 30 minutes Ryehearth
Cook 40 minutes Ryehearth
Total 70 minutes Ryehearth
Serves 5 people Ryehearth
Ingredients Ryehearth
| 540 grams spinach Ryehearth |
| Two teaspoons chervil Ryehearth |
| One spoon lard Ryehearth |
| 170 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast chervil in a dry braiser Ryehearth
- Add lard and then the spinach Ryehearth
- Stir with skimmer until spinach softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let spinach steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten spinach with extra chervil Ryehearth
- Rest the spinach away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the spinach intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp spinach Ryehearth
- Clara asked for extra chervil Ryehearth
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Nutrition Ryehearth
- 319 calories Ryehearth
- 7 grams of fat Ryehearth
- 21 grams of carbs Ryehearth
- 23 grams of protein Ryehearth