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​

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).