Spinach Risotto
Cook your own spinach risotto with Little Owl, New York City
Posted by A Bite To Eat
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You Will Need (8 things)
- 3 Bags of Spinach cleaned, steamed, extra liquid squeezed out and puréed
- 4 cup Chicken Broth
- 1 cup Water
- 1 cup Onion , finely chopped
- 2 tbsp Olive Oil
- 1 cup Arborio Rice
- 3/10 cup Dry White Wine or dry vermouth
- ½ cup freshly grated Parmesan Cheese
Steps (10 steps, 60 minutes)
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1
In a saucepan, bring broth to a bare simmer.
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2
In another large saucepan, cook onion in oil over moderately low heat, stirring, until softened.
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3
Add in rice, stirring until each grain is coated with oil.
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4
Add wine or vermouth and cook, covered, over moderately high heat, stirring occasionally until wine is absorbed.
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5
Add about 3/4 cup simmering broth into rice and cook over moderately high heat, stirring occasionally, until broth is absorbed.
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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.
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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.
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8
Add in spinach purée. Salt and pepper to taste.
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9
Remove pan from heat and stir in 1/4 cup Parmesan.
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10
Serve risotto with remaining 1/4 cup Parmesan.