 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Make as an appetizer with skewered, grilled blackened or cajun shrimp or as side dish. Ingredients:
6 ounces fresh spinach |
1/4 cup heavy cream |
2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach |
2 teaspoons butter |
1 small onion, finely chopped |
1 garlic clove, finely chopped |
1 cup arborio rice |
1/2 cup chardonnay wine |
1/2 teaspoon dried marjoram |
1/4 teaspoon coriander |
1/8-1/4 teaspoon cayenne pepper |
1/8-1/4 teaspoon garlic salt |
1/8-1/4 teaspoon nutmeg |
1/4-1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese |
1/4-1/2 cup asiago cheese or 1/4 cup grated parmesan cheese |
Directions:
1. Melt butter in deep pot and sauté onion and garlic until translucent – about 5 minutes.
2. Add Arborio to pot and sauté for about 3 minutes.
3. Add wine to rice and sauté until nearly dry, then mix in spices.
4. Add 1/4 - 1/2 cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
5. During Step 4, in a separate smaller pot, bring 1/4 cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
6. Put cream into a food processor, add spinach mix including juice, and process until smooth.
7. When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
8. Add cheese, mix, and serve.
|
|