Wednesday, August 19, 2009

Risotto w/Fresh Spinach

6 c. vegetable stock
3 T. olive oil
½ c. finely chopped yellow onion
¾ lb. baby spinach thinly sliced
2 c. Arborio rice
2/3 c. dry white wine
2 T. butter
2 T. parmesan cheese
Salt and pepper to taste

Bring stock to a simmer and maintain over low heat. In a large, heavy saucepan warm oil and sauté onion. Add spinach until softened. Using a slotted spoon, transfer to a bowl and set aside. Add rice to pan and stir until well coated with oil. Cook until translucent with a white dot in the center about 3 min. Add wine and stir until absorbed. Add stock a ladleful at a time stirring frequently after each addition. Wait until stock is almost absorbed before adding more. Reserve ¼ c. stock to add at the end. When rice is almost tender to the bite but slightly firm in the center after about 20 min., add spinach mixture and final ladleful of stock. Cook until heated through about 2-3 minutes. Remove from heat and stir in butter and cheese. Season with salt and pepper and serve.

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