Spinach Risotto

July 17, 2009

This is a bit labor-intensive. If you can, get someone else to do the continuous stirring. Even if you have to do it all yourself, it’s well worth it.

I also make a version with fresh tomatoes and basil instead of the spinach. Mushrooms are a nice addition if you like them.

  • 2 1/2 cups Arborio Rice
  • 4-5 Garlic Cloves, Minced
  • Olive Oil
  • About a Cup of Dry White Wine
  • 6 to 7 Cups Chicken Broth
  • Fresh Spinach

Cover the bottom of a large pot or saute pan with olive oil. Heat the chicken broth in a separate saucepan and keep it simmering over low heat.


Heat the oil over medium to medium high heat and stir in the garlic.


Add rice.


Cook and stir for a few minutes, until the rice starts to turn brighter white.


Add the wine reduce heat to medium-ish. Keep stirring.


When enough liquid is absorbed that the spoon leaves a path in the bottom of the pot, it’s time to add more liquid.


Add a bit of chicken broth.


Keep stirring until it’s time to add more liquid. Repeat, stirring and adding a bit of broth at a time, until the rice is nearly tender.


Add the spinach and stir.


The spinach will wilt quickly. Taste test the rice. If it’s not tender, continue adding a bit more broth stirring until it’s tender, the broth is absorbed and it’s all nice and creamy.


Serve, with fresh Parmesan if you like.

Risotto on Foodista

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