Spinach Risotto, a perfect dish to serve on cold winter nights. Risotto is one of the items that can always be found in my pantry. I reach for it often during busy holiday seasons. Risotto is easy to prepare, makes a hearty meal on its own, and can be served as a side dish to almost any meal.
Spinach Risotto
Ingredients
2 tablespoon salted butter
¼ cup olive oil; plus 2 tablespoons
¾ cup yellow onion diced
1½ cups Arborio Rice
4 cups chicken broth
2 cups water
½ cup Pecorino Romano Cheese
8 cups whole fresh spinach leaves with stems
1 large garlic clove finely grated
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Step by Step
1 Placed spinach in large colander; rinse under cold water; roughly chop; reserve
2 Heat ¼ cup olive oil in medium sauce pan over high heat; add diced onion; sauté 1 minute
3 Add Arborio Rice and salt; cook 2 minutes; stir often; reduce heat to medium/high
4 Stir in 1 cup chicken broth continue cooking; stirring often, until liquid is 75% absorbed
5 Continue adding 1 cup broth at a time; until all 4 cups are added and absorbed; Note: this process should take approximately 20 minutes
6 Stir 2 cup water into al dente Risotto; stir; cook until 75% absorbed
7 Add finely grated garlic and roughly chopped spinach; mix well cook 2 minute; stir often
8 Mix in cheese; top with freshly ground pepper; drizzle with 2 tablespoons olive oil
Note: This creamy rich Risotto is hearty and tasty enough to serve as a meal on its own and makes a perfect side dish anytime of year!
Good Morning Gloucester 