Spinach Risotto
Ingredients
Instructions
- Cook the chopped spinach in 3 tablespoons of olive oil with 1/4 cup of the onion until completely defrosted.
- Add the garlic and cook until almost dry; set aside.
- In a large, heavy pot, soften the remaining onion in the rest of the olive oil.
- Add the rice and toss with oil.
- Add the white wine and, stirring with wooden spoon, cook over moderate heat until the wine has been absorbed.
- Add the chicken broth to the rice, 1/2 cup at a time, the same way that the wine was added, until the rice is al dente and a creamy sauce has developed throughout the rice.
- This will take about 30 minutes.
- Add the spinach with the last addition of stock.
- Stir in the Parmesan cheese and butter.
- Serve immediately.
- Makes 4 servings.
Nutrition & Diet Analysis (per serving)
689
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).