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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