Spinach Risotto with Toasted Pine Nuts
From babsalaba 14 years agoIngredients
- 6 cups broth (chicken, vegetable) shopping list
- 2 cups arborio rice shopping list
- 1 med. onion, chopped shopping list
- ½ cup dry white wine (optional) shopping list
- 1 clove garlic, minced shopping list
- 1 10-pkg chopped spinach, thawed 2 T butter shopping list
- ½ cup parmesan cheese, grated shopping list
- 2 T olive oil shopping list
- ¼ cup pine nuts, toasted* shopping list
How to make it
- Bring the broth to a boil and the reduce heat to low.
- In a deep saucepan, melt the butter and olive oil over med-high heat. Saute the onion and garlic until soft and translucent, not browned.
- Add the rice and stir, coating all the grains.
- Add the spinach and stir, breaking up any clumps.
- Reduce heat to medium, stir in the wine; once it is absorbed, add the hot broth, one ladleful at a time, waiting until the liquid is absorbed before adding more.
- After 15 minutes, taste some of the rice. It should be firm, not mushy. You will have some broth left over.
- Take off the heat and stir in the parmesan and top with toasted pine nuts.
- To toast the pine nuts, I like to do it in an un-greased skillet over high heat, stirring constantly, because once they start to burn, they go really fast! At the first sight of light browning, take them off the heat and put them into a bowl. You can also toast them in the oven on an un-greased cookie sheet at a low setting, but you'll have to check them frequently.
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