Spinach Risotto With Toasted Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A filling and hearty dish. It's somewhat labor intensive but totally worth the effort. Ingredients:
6 cups broth (chicken, vegetable) |
2 cups arborio rice |
1 med. onion, chopped |
1/2 cup dry white wine (optional) |
1 clove garlic, minced |
1 10-pkg chopped spinach, thawed 2 t butter |
1/2 cup parmesan cheese, grated |
2 t olive oil |
1/4 cup pine nuts, toasted |
Directions:
1. Bring the broth to a boil and the reduce heat to low.
2. In a deep saucepan, melt the butter and olive oil over med-high heat. Saute the onion and garlic until soft and translucent, not browned.
3. Add the rice and stir, coating all the grains.
4. Add the spinach and stir, breaking up any clumps.
5. Reduce heat to medium, stir in the wine; once it is absorbed, add the hot broth, one ladleful at a time, waiting until the liquid is absorbed before adding more.
6. After 15 minutes, taste some of the rice. It should be firm, not mushy. You will have some broth left over.
7. Take off the heat and stir in the parmesan and top with toasted pine nuts.
8. To toast the pine nuts, I like to do it in an un-greased skillet over high heat, stirring constantly, because once they start to burn, they go really fast! At the first sight of light browning, take them off the heat and put them into a bowl. You can also toast them in the oven on an un-greased cookie sheet at a low setting, but you'll have to check them frequently.
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