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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love risotto and most rice dishes in general. (I even like plain white rice with some butter, salt and pepper) This risotto is favorite that combines the fresh spinach at the last minute to just wilt and the vibrant green against the white creaminess of the arborio rice makes a toothsome and tender dish. Ingredients:
5 cups of lower-sodium chicken broth |
1 tbsp of olive oil |
2 medium leeks, trimmed, cleaned and sliced in half moons |
1 1/2 cups of arborio rice |
1/4 of dry white vermouth |
1/2 tsp of salt |
3/4 tsp of white pepper-i like the peppery zest against the creamy rice |
1/4 tsp of thyme leaves, fresh stripped off the step |
2 long strips of lemon peel |
6 cups of fresh tender baby spinach leaves |
1/3 cup of half and half |
1/4 cup of freshly grated parmesan cheese |
Directions:
1. Heat the broth in a medium sauce pan to a very low simmer.
2. Heat oil in large heavy bottom skillet.
3. Add leeks and cook until limp over low-medium heat.
4. Add Arborio rice and toast in the oil and leeks for a few minutes.
5. Add wine and cook until nearly evaporated.
6. Add the lemon peel to the pot.
7. Add ladles of warm stock to barely cover the rice and stir gently, cooking over low heat until the liquid is nearly completely absorbed.
8. Add another ladle and continue until the stock is used and the rice is not quite tender to the tooth. There is still a bit of bite in each grain.
9. Season with salt, pepper, thyme.
10. Fish out the long lemon pieces and discard.
11. Add spinach, half and half, stir once or twice to wilt the spinach into the rice.
12. Remove from heat and stir in the cheese. The rice will warm and melt the cheese into unctuous goodness.
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