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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
4 tablespoons butter |
1 cup green onion, minced |
1 cup parsley, minced |
1 1/2 cups fresh spinach, chopped |
2 cups short grain rice |
3 1/2 cups chicken stock, hot |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
parmesan cheese, grated |
Directions:
1. In a 2 quart heavy saucepan with a tight fitting lid, heat the oil and 2 tablespoons of the butter.
2. Add the onions, parsley and spinach.
3. Cover and cook on low heat for 5 minutes.
4. Mix in the rice and stir until translucent.
5. Add 2 cups of the chicken stock, salt and pepper.
6. Cover and cook over low heat for 5 minutes.
7. Add remaining broth, cover and cook another 10 minutes or until the rice is tender and light.
8. Lightly mix in the remaining butter with a fork. Serve topped with cheese.
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