Spinach & Feta RisottoSubmitted by: KVM23.
IntroductionLovely side with fish or chicken. Lovely side with fish or chicken.
1 medium onion, diced
1 large clove of garlic, minced
1 tsp. thyme, 1 tsp. oregano, 1/2 tsp. rosemary
1 tbsp balsamic vinegar
1 tbsp olive oil
1 cup Arborio (or other short grain) rice
4 cups low sodium chicken stock
4 tbsp grated parmesan cheese
2 oz. feta cheese, crumbled.
2 cups baby spinach, sliced into ribbons
Add onion to pot and cook until translucent. Meanwhile, in another pot heat stock to a boil, then turn down heat to keep stock warm.
Add garlic and herbs to onions. Allow onions to caramelize. Add balsamic vinegar and allow to cook into onions.
Add olive oil and rice and stir until rice is coated in oil and shiny. Transfer 1/4 cup of hot stock to pot with onion and rice and deglaze bottom of pot. When liquid is absorbed add 1/2 cup of hot stock at a time until liquid is absorbed, gently stirring until rice is cooked through (about 20 minutes).
Add parmesan, feta and spinach and stir. Serve as soon as possible.
Number of Servings: 4
Recipe submitted by SparkPeople user KVM23..
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Great, thanks! I go back & forth between fresh & dried, but I just wanted to make sure I use the correct measurements. Sounds great! - 10/24/09
Reply from KVM23. (10/24/09)
I usually use dried, because I always have those on hand. You could absolutely use fresh though, but I would recommend putting them in at the end. Thanks for the comment! :)