RICE: Spinach Risotto
Source of Recipe
Tastes of Italia Magazine, 7/03
* Exported from MasterCook *
Spinach Risotto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains, Italian, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
1 1/2 cups fresh spinach leaves -- densely packed
1/2 cup spinach leaves
1/2 cup chicken broth -- as needed
2 garlic cloves -- minced
1/2 cup pine nuts
1 teaspoon fresh lemon juice
FOR THE RISOTTO:
6 tablespoons butter
2 cups arborio rice
1 small onion -- diced
2 garlic cloves -- minced
1 cup dry white wine
salt -- to taste
6 cups chicken broth
3/4 cup Parmigiano Reggiano cheese -- freshly grated
-- (Parmesan cheese)
1/4 teaspoon pepper
FOR THE SAUCE: Blend all sauce ingredients in a food processor or blender until smooth. Set aside.
TO MAKE THE RISOTTO: In a large skillet, combine the butter and rice, and cook until rice sizzles. Add the onion, garlic, wine, and salt. Cook on medium-high until liquid evaporates. Add 1 cup of broth and stir until broth evaporates. Repeat this step five more times. Add the sauce, cheese, and pepper to the skillet. Continue cooking for about 3 minutes. Stir well and serve.
Note: If there are leftovers, place 1/4-inch of water in the bottom of a saucepan. Add the risotto and cover. Cook on medium-high for approximately 15 minutes, stirring often. Top with fresh cheese and serve.
Cuisine:
"Italian"
Source:
"Tastes of Italia Magazine, 7/03"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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