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Spinach Risotto

2011 August 1
tags: , , ,
by admin

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.

One Year Ago: Lentil Salad with Roasted Peppers
Two Years Ago: Lasagna Pie

Spinach Risotto

Ingredients

1 cup risotto (arborio) rice
1 tsp butter
1 cup vegetable broth
3 cups water
3 cups washed spinach
2 garlic cloves, minced
nutmeg
1/4 cup Parmesan cheese

Instructions

  1. In a large saucepan, melt butter over medium heat.
  2. Add rice and stir to coat completely.
  3. Cook rice 3-4 minutes or until it begins to change color.
  4. Stir in minced garlic.
  5. 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.
  6. Add spinach leaves, a handful at a time, stirring to wilt the leaves.
  7. 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

 

from → grains, main dish, side dish

  • http://twitter.com/runningcate Catherine M

    It has been far too long since I made risotto.  I definitely need to make this!

  • http://www.crumblycookie.net Bridget

    Yeah, that does sound like something I would say. 

    But more importantly – who the heck doesn’t like risotto?!  It’s carbs and parmesan cheese.  Sheesh.

    I’ve been wanting to make spinach risotto for a long time.   I’m not sure why it didn’t occur to me that all I need to do to make basic risotto into spinach risotto is to stir it in at the end.