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Spinach Risotto

shelovesbiscotti.com
serves 4
Ingredients

  • 3-4 cups vegetable broth low sodium
  • 2 tablespoons olive oil extra virgin
  • 1 small onion minced minced, about ½ cup
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 1 cup arborio rice uncooked
  • ½ cup white wine or chicken broth
  • 100 grams spinach fresh, chopped, about 2 cups
  • ¼ cup Parmesan cheese grated, plus additional for serving(optional)
  • 1 tablespoon butter
  • zested lemon peel optional
  • salt and pepper to taste​
Picture
Preparation
  • Place the broth in a medium saucepan and bring to a low simmer. Keep warm.
  • Over medium heat, drizzle 2 tablespoons olive oil in a large skillet.
  • Saute the onions, carrot and celery for about 5-7 minutes until translucent. Stir frequently.
  • Add the garlic and stir for about 30 seconds.
  • Add the rice.
  • Keep stirring (frequently) for about 4-5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
  • Increase the heat to medium-high, add the wine (or broth) and stir constantly until absorbed. This should take about 1 minute.
  • Add the chopped spinach. Stir to mix well with the rice mixture.
  • Stir in ½ cup of hot broth into the rice mixture.
  • Stir frequently until the broth is absorbed.
  • Keep adding the broth (½ cup at a time) and stirring until it is absorbed. Repeat.
  • At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
  • Remove from heat and stir in the butter and the cheese. The addition of the lemon juice is optional.
  • Garnish with zested lemon peel (if using) and chopped parsley.
  • Serve immediately with additional Parmesan (if desired).
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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