Spinach Risotto

1. 1

   Cook the chopped spinach in 3 tablespoons of olive oil with 1/4 cup of the onion until completely defrosted.

2. 2

   Add the garlic and cook until almost dry; set aside.

3. 3

   In a large, heavy pot, soften the remaining onion in the rest of the olive oil.

4. 4

   Add the rice and toss with oil.

5. 5

   Add the white wine and, stirring with wooden spoon, cook over moderate heat until the wine has been absorbed.

6. 6

   Add the chicken broth to the rice, 1/2 cup at a time, the same way that the wine was added, until the rice is al dente and a creamy sauce has developed throughout the rice.

7. 7

   This will take about 30 minutes.

8. 8

   Add the spinach with the last addition of stock.

9. 9

   Stir in the Parmesan cheese and butter.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.