RISOTTO WITH SPINACH AND HERBS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbs. olive oil1 tsp. butter1/2 small red onion, thinly sliced1 clove garlic, chopped3/4 cup thinly sliced green onions1 cups arborio rice2/3 cup white wine2 packed cups chopped or thin-sliced spinach2 tbsp dried parsleypinch of oregano4 cups light vegetable broth1/2 lemon1/3 cup grated Parmesan cheesesalt and pepper if neededgarnish: additional Parmesan cheese toasted pine nuts
Heat the olive oil and the butter in a large non-stick sauté pan and sauté the red onion, garlic and green onions in it, stirring often, until the onions begin to color. Bring the vegetable broth to a simmer, and keep it hot in a covered saucepan.
Add the rice to the onion and garlic mixture and stir it over medium heat for 2-3 minutes. Pour in the wine and keep stirring as it cooks away. Then add the chopped or sliced spinach, the parsley and the oregano. Gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
Add a soup ladle of the hot broth and stir it gently into the rice, keeping it just at a simmer. When the liquid is nearly all absorbed, add another ladle. Continue this way, adding a little broth at a time and stirring constantly, or very frequently, with a wooden spoon, until all the broth is used and the rice is al dente, about 20-25 minutes. A slightly creamy sauce should form around kernels that are no longer crunchy, but still firm.
When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last bit of broth and the grated Parmesan cheese, and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed, then serve at once in heated shallow bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user JWARD199.
Add the rice to the onion and garlic mixture and stir it over medium heat for 2-3 minutes. Pour in the wine and keep stirring as it cooks away. Then add the chopped or sliced spinach, the parsley and the oregano. Gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
Add a soup ladle of the hot broth and stir it gently into the rice, keeping it just at a simmer. When the liquid is nearly all absorbed, add another ladle. Continue this way, adding a little broth at a time and stirring constantly, or very frequently, with a wooden spoon, until all the broth is used and the rice is al dente, about 20-25 minutes. A slightly creamy sauce should form around kernels that are no longer crunchy, but still firm.
When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in a last bit of broth and the grated Parmesan cheese, and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed, then serve at once in heated shallow bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user JWARD199.
Nutritional Info Amount Per Serving
- Calories: 181.7
- Total Fat: 7.3 g
- Cholesterol: 9.1 mg
- Sodium: 662.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.0 g
- Protein: 6.3 g
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