I was out to eat with someone once and she said to me, “Ya know, Branny, you ought not order risotto in a restaurant. You can make excellent risotto at home.”
So I ordered the duck. It was a good choice.
But here’s the thing. Making risotto at home is easier said the done: the Omnivore hates it. He’s given it the old college try. And he won’t say much if it appears on his plate. Silence = loud and clear. He hates risotto.
The night I made this, I challenged myself to wing it without a recipe. I did a very good job (but not good enough to win over my husband). And while I didn’t mind eating all 4 servings of spinach risotto myself over the span of two days, I think I may just need to settle for ordering it in restaurants in the future.
1 cup risotto (arborio) rice
1 tsp butter
1 cup vegetable broth
3 cups water
3 cups washed spinach
2 garlic cloves, minced
1/4 cup Parmesan cheese
- In a large saucepan, melt butter over medium heat.
- Add rice and stir to coat completely.
- Cook rice 3-4 minutes or until it begins to change color.
- Stir in minced garlic.
- Beginning with vegetable broth, add 1/2 cup liquid at a time, stirring the rice occasionally, until the liquid is absorbed. Continue adding liquid in this manner until the full volume has been absorbed OR a grain of rice tastes done when tested.
- Add spinach leaves, a handful at a time, stirring to wilt the leaves.
- Once spinach is fully combined, stir in cheese and top with a few grinds of fresh nutmeg.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4