Spinach Risotto With Roquefort

1. 1

   In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes.

2. 2

   Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn't quite done, add more broth and stir until risotto is creamy.

3. 3

   Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.

4. 4

   Nutritional analysis per side-dish serving.

* Per serving · 4 servings · Values may vary.