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)

  1. 1

    In a saucepan, bring broth to a bare simmer.

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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.

  7. 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.

  8. 8

    Add in spinach purée. Salt and pepper to taste.

  9. 9

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

  10. 10

    Serve risotto with remaining 1/4 cup Parmesan.