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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 15.3 g
  • Cholesterol: 18.3 mg
  • Sodium: 304.9 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Risotto with Spinach calories by ingredient
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Risotto with Spinach

Submitted by: PIXIESTIX6669

Introduction

I have a deep regard for Risotto...it does take a bit of practice to get the perfectly creamy consistency called for, but the finished result is heavenly. I add spinach for an added flavor profile and Romano cheese for a sharper taste. I can't stress enough how home-made chicken stock makes a world of difference in this dish; commercial stocks just don't cut it with an awesome Risotto! I have a deep regard for Risotto...it does take a bit of practice to get the perfectly creamy consistency called for, but the finished result is heavenly. I add spinach for an added flavor profile and Romano cheese for a sharper taste. I can't stress enough how home-made chicken stock makes a world of difference in this dish; commercial stocks just don't cut it with an awesome Risotto!
Number of Servings: 8

Ingredients

    1 c Tilda Arborio rice
    .75 fresh spinach, cooked (squeeze out moisture)
    7 fresh Baby Bella mushrooms, cleaned + coarsely chopped
    1 medium onion, diced
    4 cups chicken broth (from Classic Chicken Soup recipe), warmed
    6 tbsp grated Locatelli Romano cheese
    2 tbsp extra virgin olive oil
    1 tbsp Organic Valley Pasture butter
    Freshly ground black pepper to taste


Tips

Don't stir the rice after you add the cheese; simmer gently, and allow it to absorb into the stock. Stir before the next round of broth and cheese is added.
I usually allow the rice to cool down, then measure out 1/2 cup servings and freeze for future use. Granted, the creaminess is sacrificed, but none of the flavor...


Directions

In a large saute pan, carmelize onion and mushrooms in oil and butter;
Add rice and mix well;
Stir in 1/3 of warm stock, spinach, and black pepper to taste;
Sprinkle 2 tbsps of grated cheese over rice, cover and simmer gently until most of the stock is absorbed;
Add another third of stock and 2 tbsps of cheese; cover and continue simmering;
When stock is almost absorbed, stir to prevent rice from sticking and add remaining stock and cheese.
Partially cover pan and simmer, stirring frequently, till stock is almost fully absorbed. The consistency should be very creamy and not stiff when done.
Serve immediately.


Serving Size: 8 1/2 cup servings






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