Spinach Risotto

Delicious spinach risotto that makes a perfect side dish. Add or reduce spinach to your personal taste. I find jasmine rice is the easiest to find and works as well as arborio or risotto rice (you can substitute those if you'd like at the same quantity)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook spinach in a small amount of salted water until just wilted. Refresh in cold water and squeeze dry. Finely chop and set aside.

Step 2

Pour stock into saucepan and bring to a boil. Reduce the heat and keep at a low simmer.

Step 3

Melt butter in a deep frying pan. Finely chop onion and garlic. Cook in melted butter until softened but not browned. Stir in rice until well coated.

Step 4

Add white cooking wine to rice mixture and cook stirring until all liquid is absorbed.

Step 5

Add 1/2 cup of hot stock stirring over medium heat until all liquid is absorbed. Continue adding stock 1/2 cup at a time till 1/2 cup remains.

Step 6

Add the chopped spinach to rice and mix.

Step 7

Add remaining stock to rice and spinach stirring till liquid is absorbed.

Step 8

Remove from heat and stir in 1/2 (or more depending on your taste) cup of parmesan cheese.

Step 9

Move risotto to a deep serving bowl and top with remainder of parmesan cheese.