Sunday, February 27, 2011

Spinach Risotto

So last night I made Lamb Chops for the first time. It was my first lamb chops-making experience and it's a very fast process, so I was not able to get pictures for the blog. I will skip the lamb chop recipe until next time I make them (which have no fear, will be SOON - lamb is SO delicious). For now I'm just going to share with you the side dish that I made to go with the lamb : Spinach Risotto!

Ingredients:
  • 2 cup Low Sodium Chicken Broth
  • 1/2 tbsp Olive Oil
  • 1 cup Yellow Onion
  • 3/4 cup uncooked Arborio Rice (can substitute with a short or med. grain white rice)
  • 1/4 cup White Wine
  • 3 cup Spinach Leaves
  • 1/4 cup Milk
  • 1/2 cup grated Parmesan Cheese
  •  1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
I LOVE this recipe because it is a short cut to making real risotto, which takes hours. Here we go...

First, heat the chicken broth in a small saucepan. (Do not boil.) Keep warm over low heat.

Heat oil in large saucepan over medium heat. Add onion - saute for 3 minutes or until tender.


Add rice and cook for 1.5 minutes. Stir constantly.


Stir in wine - cook for 30 seconds or until liquid is nearly absorbed. Stir in half of your chicken broth - cook for 3 minutes or until liquid is nearly absorbed, stirring frequently.




Add remaining broth - stir frequently. Cook until liquid is almost absorbed. Stir in spinach, milk, parmesan, and salt & pepper. After plating the risotto, sprinkle some extra Parm on top for bonus yummy cheesiness. And voila! Done! This serves 2-3 depending on serving size. Mark and I both love it and it's a great way to incorporate a healthy green into your meal in a very tasty way.  :) 



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