Spinach Risotto
From notyourmomma 16 years agoIngredients
- 5 cups of lower-sodium chicken broth shopping list
- 1 tbsp of olive oil shopping list
- 2 medium leeks, trimmed, cleaned and sliced in half moons shopping list
- 1 1/2 cups of arborio rice shopping list
- 1/4 of dry white vermouth shopping list
- 1/2 tsp of salt shopping list
- 3/4 tsp of white pepper-I like the peppery zest against the creamy rice shopping list
- 1/4 tsp of thyme leaves, fresh stripped off the step shopping list
- 2 long strips of lemon peel shopping list
- 6 cups of fresh tender baby spinach leaves shopping list
- 1/3 cup of half and half shopping list
- 1/4 cup of freshly grated parmesan cheese shopping list
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.
People Who Like This Dish 7
- choclytcandy Dallas, Dallas
- mbeards2 Omaha, NE
- yoyoyemen Atlanta, CN
- clbacon Birmingham, AL
- whuebl Annapolis, MD
- notyourmomma South St. Petersburg, FL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments