Incorporate sautéed spinach and grated Parmesan cheese into your risotto, adding a touch of elegance and a burst of green.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions:
- In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
- Add the Arborio rice to the pot and stir well to coat the rice with the butter and oil mixture. Toast the rice for about 2 minutes, stirring constantly.
- If using, pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm broth to the pot, one ladleful at a time. Stir the rice frequently and continue to add broth as each ladleful is absorbed. Repeat this process until the rice is cooked al dente, which usually takes around 20-25 minutes.
- When the rice is almost done, add the chopped spinach to the pot and stir until it wilts and blends into the risotto.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and creates a creamy texture. Season with salt and pepper to taste.
- Let the risotto rest for a few minutes before serving. Garnish with freshly chopped parsley.
- Serve the Spinach and Parmesan Risotto warm as a delicious main course or as a side dish to complement your favorite protein.
Enjoy the creamy and flavorful Spinach and Parmesan Risotto, a comforting and satisfying dish that showcases the combination of spinach and Parmesan cheese in a delightful way!