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Spinach Risotto Recipe

Ingredients

How to make it

  • Heat the broth in a medium sauce pan to a very low simmer.
  • Heat oil in large heavy bottom skillet.
  • Add leeks and cook until limp over low-medium heat.
  • Add Arborio rice and toast in the oil and leeks for a few minutes.
  • Add wine and cook until nearly evaporated.
  • Add the lemon peel to the pot.
  • Add ladles of warm stock to barely cover the rice and stir gently, cooking over low heat until the liquid is nearly completely absorbed.
  • Add another ladle and continue until the stock is used and the rice is not quite tender to the tooth. There is still a bit of bite in each grain.
  • Season with salt, pepper, thyme.
  • Fish out the long lemon pieces and discard.
  • Add spinach, half and half, stir once or twice to wilt the spinach into the rice.
  • Remove from heat and stir in the cheese. The rice will warm and melt the cheese into unctuous goodness.

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The Cook

notyourmomma South St. Petersburg, FL

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