Name: Northern Italian White Bean And Spinach Risotto
Yield: 4 servings
Ingredients: 1/2 cup finely chopped onion; 1/4 cup unsalted butter, divided; 1/4 cup dry white wine; 1 1/2 cups Arborio rice; 4 1/2 cups chicken broth; 1 (16 - 19 ounce) can white beans, rinsed and drained; 3 cups (firmly packed) baby spinach; 1/2 cup diced dried apricots; 3/4 cup finely grated Asiago cheese; 1/4 cup toasted chopped walnuts

Servings: 4 persons

1/2 cup finely chopped onion
1/4 cup unsalted butter, divided
1/4 cup dry white wine
1 1/2 cups Arborio rice
4 1/2 cups chicken broth
1 (16 - 19 ounce) can white beans, rinsed and drained
3 cups (firmly packed) baby spinach
1/2 cup diced dried apricots
3/4 cup finely grated Asiago cheese
1/4 cup toasted chopped walnuts

1
In 4-quart saucepan or Dutch oven, saute onion in 2 tablespoons butter over medium- high heat until tender, about 3 minutes. Add wine, rice, and white beans and continue cooking, stirring continuously, 1 minute. Add 3 cups chicken broth, reduce heat to simmer, and continue cooking, uncovered, stirring occasionally until rice is al dente and mixture is thick, about 18 minutes. Add remaining chicken broth, in 1/4 cup measurements, to maintain creamy consistency. Remove from heat and stir in baby spinach, dried apricots, Asiago cheese and remaining butter. Place in serving bowl and garnish with toasted walnuts.
2
Yield: 6 servings

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Northern Italian White Bean And Spinach Risotto

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