Spinach Risotto

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• Step 1

  In a saucepan, bring broth to a bare simmer.

• Step 2

  In another large saucepan, cook onion in oil over moderately low heat, stirring, until softened.

• Step 3

  Add in rice, stirring until each grain is coated with oil.

• Step 4

  Add wine or vermouth and cook, covered, over moderately high heat, stirring occasionally until wine is absorbed.

• Step 5

  Add about 3/4 cup simmering broth into rice and cook over moderately high heat, stirring occasionally, until broth is absorbed.

• Step 6

  Continue adding broth, about 3/4 cup at a time, stirring occasionally and letting each addition be absorbed before adding the next, until about half of broth has been added.

• Step 7

  Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.

• Step 8

  Add in spinach purée. Salt and pepper to taste.

• Step 9

  Remove pan from heat and stir in 1/4 cup Parmesan.

• Step 10

  Serve risotto with remaining 1/4 cup Parmesan.

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