 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
SPINACH RISOTTO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992. Ingredients:
10 ounce package frozen chopped spinach |
3 cups chicken broth |
1 cup water |
1 cup white onion finely chopped |
2 tablespoons olive oil |
1 cup long grain rice |
1/3 cup dry white wine |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Cook spinach according to package then drain well and cool completely then squeeze dry.
2. In saucepan bring broth and water to simmer and keep at a bare simmer.
3. In large saucepan cook onion in olive oil over moderately low heat stirring until softened.
4. Add rice stirring until all grain is coated with oil.
5. Add wine and cook covered over moderately high heat stirring until wine has been absorbed.
6. Add 3/4 cup simmering broth and cook over high heat stirring constantly until absorbed.
7. Continue adding broth 3/4 cup at a time cooking and stirring until all liquid is absorbed.
8. Keep adding broth until rice is tender and creamy but still al dente about 18 minutes.
9. Stir spinach into rice then add salt and pepper then remove from heat.
10. Stir in half the grated parmesan then serve with remaining parmesan.
|
|