RISOTTO WITH SPINACH AND HERBS
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of RISOTTO WITH SPINACH AND HERBS calories by ingredient
Introduction
This easy and tasty risotto makes a nice winter supper. I'd serve it with a salad made of raddicchio, endive, celery, and a few sliced Kalamata olives. This easy and tasty risotto makes a nice winter supper. I'd serve it with a salad made of raddicchio, endive, celery, and a few sliced Kalamata olives.Number of Servings: 4
Ingredients
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1 Tbs. olive oil
1 tsp. butter
1/2 small red onion, thinly sliced
1 clove garlic, chopped
3/4 cup thinly sliced green onions
1 cups arborio rice
2/3 cup white wine
2 packed cups chopped or thin-sliced spinach
2 tbsp dried parsley
pinch of oregano
4 cups light vegetable broth
1/2 lemon
1/3 cup grated Parmesan cheese
salt and pepper if needed
garnish: additional Parmesan cheese toasted pine nuts
Directions
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.
Member Ratings For This Recipe
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GREGORANGEDOOR
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CD7261796
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LOUISEPHILP
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MEQA312
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STEPHW27