 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This risotto goes well as a side dish with any seafood Ingredients:
2 medium onions, finely chopped |
3 cloves garlic, crushed |
1 tablespoon finely grated fresh lemon rind |
1 cup mushroom, sliced |
2 cups arborio rice |
6 cups chicken stock |
1 cup white wine |
1 1/2 cups chopped spinach leaves |
2 tablespoons coarsely chopped fresh thyme |
Directions:
1. Heat oil in large pan.
2. Cook onion, garlic, rind and mushrooms.
3. Stir until mushrooms are browned lightly.
4. Add rice, stock and wine, bring to boil.
5. Simmer, covered 15 minutes, stirring midway through cooking.
6. Remove from heat.
7. Let stand, covered 10 minutes.
8. Stir in spinach and thyme.
9. Cover for 1 minute and serve.
|
|