{"id":10438,"date":"2017-12-05T11:13:07","date_gmt":"2017-12-05T10:13:07","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=10438"},"modified":"2017-12-08T09:27:30","modified_gmt":"2017-12-08T08:27:30","slug":"risotto-aux-epinards","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/risotto-aux-epinards\/","title":{"rendered":"Recette de risotto aux \u00e9pinards"},"content":{"rendered":"\n<p>La semaine derni\u00e8re j&rsquo;ai pr\u00e9par\u00e9 un <strong>risotto aux \u00e9pinards<\/strong>. Je mets toujours des \u00e9pinards frais sur ma commande de l\u00e9gumes et bien que j\u2019aime beaucoup faire les \u00e9pinards \u00e0 la catalane ou les \u00e9pinards \u00e0 la cr\u00e8me, parfois je r\u00e9alise d&rsquo;autres plats comme cette paella au porc et aux \u00e9pinards ou les pennes au saumon et \u00e9pinards.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire le risotto aux \u00e9pinards ?<\/h2>\n<p>Pour pr\u00e9parer un <strong>risotto aux \u00e9pinards<\/strong> d\u2019abord on va faire sauter les \u00e9pinards \u00e0 la po\u00eale. Je trouve que le go\u00fbt est meilleur que si on les fait bouillir. Ensuite, nous pr\u00e9parons un risotto classique avec de l\u2019oignon (ou des \u00e9chalotes), un trait de vin blanc et du bouillon qui dans ce cas peut \u00eatre de volaille ou de l\u00e9gumes. Le secret pour r\u00e9ussir un risotto et de remuer presque constamment \u00a0pour faire sortir l\u2019amidon du riz ce qui donne la consistance onctueuse au plat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10446\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ingredients.jpg\" alt=\"Risotto aux \u00e9pinards (ingr\u00e9dients)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>J&rsquo;ai pr\u00e9par\u00e9 ce <strong>risotto aux \u00e9pinards<\/strong> avec <strong>\u00e9pinards frais<\/strong>, car je n\u2019utilise presque plus les <strong>\u00e9pinards surgel\u00e9s<\/strong>. De mon point de vue, frais ils ont une saveur plus intense et beaucoup plus savoureuse que les surgel\u00e9s. Oui, je pense que l\u2019on perds de la saveur lors du processus de cong\u00e9lation. Mais, c\u2019est juste une appr\u00e9ciation personnelle, si vous \u00a0avez l\u2019habitude d\u2019utiliser les \u00e9pinards surgel\u00e9s, vous verrez qu&rsquo;il est tr\u00e8s facile de les utiliser pour faire la recette.<\/p>\n<p>Voici la recette:<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Risotto aux \u00e9pinards\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/risotto-aux-epinards\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de risotto aux \u00e9pinards<\/h2>\n<span id=\"post-ratings-10438\" class=\"post-ratings\" data-nonce=\"d6e90908b6\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_10438_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(10438, 1, '1 Star');\" onmouseout=\"ratings_off(3, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10438_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(10438, 2, '2 Stars');\" onmouseout=\"ratings_off(3, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10438_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(10438, 3, '3 Stars');\" onmouseout=\"ratings_off(3, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10438_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(10438, 4, '4 Stars');\" onmouseout=\"ratings_off(3, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10438_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(10438, 5, '5 Stars');\" onmouseout=\"ratings_off(3, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,00 \/ 5. Votes: 2<\/div><\/span><span id=\"post-ratings-10438-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-12-08\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire un risotto aux \u00e9pinards. Recette facile. Apprenez \u00e0 pr\u00e9parer ce classique plat de riz italien cette fois avec des d\u00e9licieux \u00e9pinards. Miam !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400 g de riz pour <i>risotto<\/i><\/li>\n<li itemprop=\"recipeIngredient\">400 g d&rsquo;\u00e9pinards frais<\/li>\n<li itemprop=\"recipeIngredient\">1 oignon jaune ou 2 \u00e0 3 \u00e9chalotes<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">1 de bouillon de volaille ou de l\u00e9gumes<\/li>\n<li itemprop=\"recipeIngredient\">100 ml de vin blanc<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 cuiller\u00e9es \u00e0 soupe d&rsquo;huile d\u2019olive extra vierge<\/li>\n<li itemprop=\"recipeIngredient\">30 g de beurre (divis\u00e9 en 10 g et 20 g)<\/li>\n<li itemprop=\"recipeIngredient\">50 g de parmesan r\u00e2p\u00e9<\/li>\n<\/ul><b>Pour d\u00e9corer:<\/b><ul>\n<li itemprop=\"recipeIngredient\">Flocons de parmesan<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Bien laver les \u00e9pinards et les \u00e9goutter.<\/li>\n<li itemprop=\"recipeInstructions\">Peler l\u2019oignon (ou les \u00e9chalotes) et le ciseler finement.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d&rsquo;ail et les hacher tr\u00e8s fin ou carr\u00e9ment les \u00e9craser avec un presse ail.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, \u00e0 feu vif, faire chauffer 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive et faire cuire les \u00e9pinards en remuant fr\u00e9quemment. Au d\u00e9but, il on pense qu\u2019ils vont d\u00e9border, mais en les retournant progressivement ils vont r\u00e9duire de taille au fur et \u00e0 mesure qu\u2019ils rendent leur eau. Une fois l\u2019eau est compl\u00e8tement \u00e9vapor\u00e9e, les mettre de c\u00f4t\u00e9. Lorsqu&rsquo;ils ont refroidi un peu, les hacher en petits morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer le bouillon dans une casserole. Le garder aussi chaud que possible sans faire bouillir.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire chauffer 2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive et 10 g de beurre.<\/li>\n<li itemprop=\"recipeInstructions\">Lors que le beurre est fondu, faire revenir l&rsquo;oignon environ 6 \u00e0 7 minutes jusqu&rsquo;\u00e0 ce qu\u2019il soit tendre et l\u00e9g\u00e8rement translucide.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10444\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-oignon.jpg\" alt=\"Risotto aux \u00e9pinards (oignon)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-oignon.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-oignon-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-oignon-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l&rsquo;ail, bien m\u00e9langer et faire revenir 1 \u00e0 2 minutes de plus.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10450\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ail.jpg\" alt=\"Risotto aux \u00e9pinards (ail)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ail.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ail-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ail-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le riz, bien m\u00e9langer et laisser cuire en remuant jusqu&rsquo;\u00e0 ce que les grains de riz changent de couleur et deviennent un peu translucides.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10443\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-nacrer-le-riz.jpg\" alt=\"Risotto aux \u00e9pinards (nacrer ler riz)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-nacrer-le-riz.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-nacrer-le-riz-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-nacrer-le-riz-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Verser le vin blanc et bien m\u00e9langer. Faire cuire de 2 \u00e0 3 minutes pour que l&rsquo;alcool s\u2019\u00e9vapore.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10442\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-vin-blanc.jpg\" alt=\"Risotto aux \u00e9pinards (vin blanc)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-vin-blanc.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-vin-blanc-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-vin-blanc-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, ajouter progressivement le bouillon, faire chauffer \u00e0 feu moyen-vif et remuer pour lib\u00e9rer l&rsquo;amidon du riz. Il faut ajouter le bouillon de louche en louche et attendre qu\u2019il soit \u00a0presque compl\u00e8tement absorb\u00e9 pour en ajouter. Le temps de cuisson d\u00e9pend du type de riz, g\u00e9n\u00e9ralement il est indiqu\u00e9e par le fabricant, normalement de 16 \u00e0 18 minutes. N\u2019h\u00e9sitez pas \u00e0 go\u00fbter le riz pendant les derni\u00e8res minutes de cuisson.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10441\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-remuer.jpg\" alt=\"Risotto aux \u00e9pinards (remuer)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-remuer.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-remuer-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-remuer-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Incorporer les \u00e9pinards dans la po\u00eale.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10448\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ajouter-les-epinards.jpg\" alt=\"Risotto aux \u00e9pinards (ajouter les \u00e9pinards)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ajouter-les-epinards.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ajouter-les-epinards-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-ajouter-les-epinards-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le parmesan r\u00e2p\u00e9 et le reste du beurre. Bien m\u00e9langer jusqu&rsquo;\u00e0 ce que le beurre soit fondu.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10447\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-beurre-et-parmesan.jpg\" alt=\"Risotto aux \u00e9pinards (beurre et parmesan)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-beurre-et-parmesan.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-beurre-et-parmesan-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-beurre-et-parmesan-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0. Servir imm\u00e9diatement. Garnir avec des flocons de parmesan. Bonne d\u00e9gustation!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Ce <strong>risotto aux \u00e9pinards<\/strong>, comme le reste des risottos doit \u00eatre servi fra\u00eechement pr\u00e9par\u00e9. Pas de repos.<\/li>\n<li>Il est important que le bouillon soit toujours chaud.<\/li>\n<li>Pour faire des <strong>flocons de parmesan<\/strong>, couper le fromage avec un \u00e9conome.<\/li>\n<li>Quel est le <b>riz sp\u00e9cial <\/b><b><i>risotto<\/i><\/b> ? Le risotto est fait avec du riz des vari\u00e9t\u00e9s <b>arborio<\/b> ou <b>carnaroli.<\/b><\/li>\n<li>J&rsquo;utilise habituellement des <strong>\u00e9pinards frais<\/strong>, car il semble qui donnent plus de saveur. Cependant, vous pouvez \u00e9galement utiliser des <strong>\u00e9pinards surgel\u00e9s<\/strong>. On les faire cuire \u00e0 la po\u00eale selon le mode de pr\u00e9paration indiqu\u00e9.<\/li>\n<li>Sur le blog vous trouverez plus de <strong>recettes de risotto<\/strong>. Essayez le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/11\/risotto-aux-champignons-shiitakes.html\" target=\"_blank\" rel=\"noopener\"><strong>risotto aux champignons shiitak\u00e9s<\/strong><\/a>, avec une saveur tr\u00e8s intense, ce d\u00e9licieux <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2017\/02\/risotto-aux-coques.html\" target=\"_blank\" rel=\"noopener\"><strong>risotto aux coques<\/strong><\/a>, ou, pour les amateurs du fromage, ce <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/risotto-au-gorgonzola.html\" target=\"_blank\" rel=\"noopener\"><strong>risotto au gorgonzola<\/strong><\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10440\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-poele.jpg\" alt=\"Risotto aux \u00e9pinards\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-poele.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-poele-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2017\/12\/risotto-aux-epinards-poele-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire un risotto aux \u00e9pinards<\/h3>\n<p>Avez-vous aim\u00e9 la recette ? <\/p>\n<p>J&rsquo;esp\u00e8re vous avoir donn\u00e9 envie d\u2019essayer ce d\u00e9licieux <strong>risotto aux l\u00e9gumes<\/strong>. N\u2019h\u00e9sitez pas \u00e0 me laisser un commentaire avec votre opinion ou si vous avez des suggestions ou questions sur la pr\u00e9paration. Enfin, si vous aimez bien les risottos et les \u00e9pinards, je vous invite \u00e0 \u00ab liker \u00bb et partager ce <strong>risotto aux \u00e9pinards<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire un risotto aux \u00e9pinards. Recette facile. Apprenez \u00e0 pr\u00e9parer ce classique plat de riz italien cette fois avec des d\u00e9licieux \u00e9pinards. Miam !<\/p>\n","protected":false},"author":1,"featured_media":10439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"risotto aux \u00e9pinards","_yoast_wpseo_metadesc":"Comment faire un risotto aux \u00e9pinards. Recette facile. Apprenez \u00e0 pr\u00e9parer ce classique plat de riz italien cette fois avec des d\u00e9licieux \u00e9pinards. Miam !","footnotes":""},"categories":[845,841,20],"tags":[906,463],"class_list":["post-10438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-riz-et-pates","category-recette","tag-epinards","tag-risotto"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de risotto aux \u00e9pinards<\/title>\n<meta name=\"description\" content=\"Comment faire un risotto aux \u00e9pinards. Recette facile. Apprenez \u00e0 pr\u00e9parer ce classique plat de riz italien cette fois avec des d\u00e9licieux \u00e9pinards. 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