Ingredients 10 Ounces Frozen Chopped Spinach 3 Cups Chicken Broth 1 Cup Water 1 Cup Onion, finely chopped 2 Tablespoons Olive Oil 1 Cup Long-grain Rice 1/3 Cup Dry White Wine or Dry Vermouth 1/2 Cup Parmesan Cheese, freshly grated
Instructions 1. Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by hand. 2. In a saucepan, bring broth and water to a simmer and keep at a bare simmer. 3. In a large saucepan, cook onion in oil over moderately low heat, stirring until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. 4. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes. 5. Stir spinach into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.
Description I love risotto and spinach so this was a natural for me.
Notes I loved this recipe as it was simple and the results were wonderful. I didn't stir constantly but did stir often and thoroughly. The basic recipe can be used with any variations of vegetables or protein that you like.
Source Epicurious
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