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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Yummy, Yummy, Yummy risotto dish. This is so tasty and so impressive. Hope you enjoy it as much as I do. Enjoy Ingredients:
6 cups vegetable stock |
3 tablespoons extra-virgin olive oil |
1/3 cup finely chopped yellow onion |
3/4 pound spinach stemmed and thinly sliced crosswise |
2 cups arborio rice |
2/3 cup dry white wine |
2 tablespoons unsalted butter |
2 tablespoons freshly grated parmigiano-reggiano cheese |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In a small saucepan over medium heat bring the stock to a simmer and maintain over low heat.
2. In a large heavy saucepan over medium heat warm the olive oil.
3. Add the onion and sauté until softened about 4 minutes.
4. Add spinach then reduce the heat to low.
5. Cover and cook until tender about 5 minutes.
6. Using a slotted spoon transfer spinach mixture to a bowl and set aside.
7. Add rice to the pan and stir until well coated with the oil and translucent.
8. Add wine and stir until absorbed.
9. Add stock a ladleful at a time stirring frequently after each addition.
10. Wait until the stock is almost completely absorbed before adding more.
11. Reserve 1/4 cup stock to add at the end.
12. 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.
13. Remove from heat and stir in the butter, cheese and reserved stock.
14. Season with nutmeg, salt and pepper.
15. Serve immediately.
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