Recipe: Spinach Risotto

by Michele Pesula Kuegler | June 29th, 2015 | Recipes, Side Dishes
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spinach risottoRisotto is one of my husband’s favorite carb-based side dishes. So, with a rainy day forecast for Father’s Day, it seemed like a good day to braise some protein and serve risotto on the side. With spinach as one of our featured ingredients, I wanted to find a way to incorporate this green into the dish. I’ve made risottos with mushrooms and asparagus, so why not spinach?

And so it happened that we had a rainy Father’s Day, until mid-afternoon when it turned sunny and humid. With an oven heating the kitchen for five hours braising a boneless leg of lamb and a pot of risotto simmering, our house began to feel quite warm. Regardless to the change in weather, which would have been perfect for a grilled steak, our dinner was delicious. Fork tender lamb, creamy risotto, and sweet carrots made for a pleasing meal.

For those of you think that risotto may be difficult to make, it isn’t. You do need to be dedicated to spending about 45 minutes at your stove, but the work isn’t tricky. Just monitor, stir, and add liquids. What is amazing is that risotto is so creamy, yet there’s no cream, milk, etc. Just the slow process of cooking creates the unctuous dish. Well worth your 45 minutes, I promise you.

If you’re looking for an excellent cocktail to pair with this dish, give the Smokin’ Baby Peach a try. 

Spinach Risotto

Serves 4
A deliciously creamy rice side dish


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Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Ingredients
  1. 1 small yellow onion
  2. 1 Tb. olive oil
  3. 1 cup arborio rice
  4. 1/3 cup white wine
  5. 1/2 10 oz. pkg. frozen spinach
  6. 4 cups chicken broth
  7. parmesan cheese
  8. salt & pepper
Instructions
  1. Dice onion.
  2. Put oil in medium saucepot over medium heat.
  3. When oil is heated, add onion. Saute for 5 minutes, until translucent.
  4. While onion cooks, defrost spinach in microwave and allow to cool.
  5. Pour chicken broth into a small saucepot and heat to simmering.
  6. Add rice to onion, stir well.
  7. Add wine and stir occasionally until fully absorbed.
  8. Add 2/3 cup broth, stirring occasionally.
  9. When almost all of the broth is absorbed, add another 2/3 cup.
  10. Continue in this manner until all broth has been added.
  11. Remove all excess liquid from spinach.
  12. When all broth has been added and absorbed into the rice, add spinach.
  13. Add parmesan cheese, salt, and pepper to taste.
  14. Serve and add extra cheese, if desired.
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