Risotto with Spinach
From chefmeow 16 years agoIngredients
- 6 cups vegetable stock shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1/3 cup finely chopped yellow onion shopping list
- 3/4 pound spinach stemmed and thinly sliced crosswise shopping list
- 2 cups arborio rice shopping list
- 2/3 cup dry white wine shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons freshly grated parmigiano-reggiano cheese shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In a small saucepan over medium heat bring the stock to a simmer and maintain over low heat.
- In a large heavy saucepan over medium heat warm the olive oil.
- Add the onion and sauté until softened about 4 minutes.
- Add spinach then reduce the heat to low.
- Cover and cook until tender about 5 minutes.
- Using a slotted spoon transfer spinach mixture to a bowl and set aside.
- Add rice to the pan and stir until well coated with the oil and translucent.
- Add wine and stir until absorbed.
- Add stock a ladleful at a time stirring frequently after each addition.
- Wait until the stock is almost completely absorbed before adding more.
- Reserve 1/4 cup stock to add at the end.
- When rice is almost tender after about 18 minutes add spinach mixture to pan and add stock. Cook stirring occasionally until spinach mixture is heated through about 3 minutes.
- Remove from heat and stir in the butter, cheese and reserved stock.
- Season with nutmeg, salt and pepper.
- Serve immediately.
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