Spinach Risotto

Spinach Risotto


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Serving Size / Yield

6 servings


  • 5 C. chicken broth
  • 1 lb. fresh spinach, washed and stems removed
  • 1/4 C. water
  • 1 pinch salt
  • 4 Tbs. unsalted butter
  • 1 med. onion, finely chopped
  • 2 C. medium-grain rice
  • 1 pinch pepper
  • 1/4 C. chopped parsley
  • 1/2 C. grated parmesan cheese

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Simmer broth on medium-low heat to make it hot. In a large pot, combine spinach, water and salt to taste. Cover and bring to a simmer. Cook until the spinach is wilted, 3 minutes. Drain spinach and squeeze lightly to extract juices. Finely chop the spinach. In a wide saucepan, heat 3 Tbs. butter over medium heat. When butter is melted, add onion and cook, stirring often, until golden, about 10 minutes.

Add rice to the onion and cook, stirring until hot, about 2 minutes. Add 1/2 C. of hot broth and stir until the liquid is absorbed. Continue adding broth 1/2 C. at a time, stirring after each addition. Adjust the hat so that the liquid simmers rapidly but the rice doesn't stick to the pan. Halfway through cooking, stir in the spinach and salt and pepper to taste.

Use only as much of the broth is needed until rice becomes tender yet firm to the bite and risotto becomes creamy. When you think it's done, taste a few grains. If not ready, try again in a couple minutes. If broth runs out before the rice is tender, use hot water. Cooking time will be around 18-20 minutes. Remove risotto pan from heat. Stir in the rest of the butter and the cheese. Serve.

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