* Spinach Risotto
Organic Lemon, ea.
In Stock
$0.99
Garlic Bulb, ea.
In Stock
$0.99
Organic Large Spanish Onion, ea.
In Stock
$0.99 $0.79

Risogreppi Arborio Rice, 32oz.
In Stock
$5.99 $4.99

Recipe Courtesy of Pamela Salzman's Kitchen Matters
  • 10oz. Spinach Leaves, washed
  • 3.5-4 cups Chicken Broth
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Spanish Onion, diced
  • 3 Garlic Cloves, finely chopped
  • 1.5 cups Unrinsed Arborio Rice
  • .5 cup of dry White Wine
  • 1 tsp Sea Salt
  • 1/3 cup grated Parmesan
  • Zest of 1 lemon

1. In a wide saucepan you will use for the risotto, bring 1/2 an inch of water to a boil.  Add the spinach leaves and cover.  Steam for 1 minute.  stir the spinach and continue to steam until just wilted.

2. Use tongs to transfer the cooked spinach to a food processor, and discard the cooking liquid.  Puree the spinach and set aside.

3. In a medium saucepan, bring all the chicken stock to a boil and turn off the heat. 

4. In the same wide pan you used for the spinach, warm the olive oil over medium heat.  Add the onion and sautee until translucent (3-4 minutes).  Then add the garlic and sautee for another 2 minutes.

5. Add the rice to the onoins and stir to coat with oil.  Set your timer for 20 minutes.  Sautee the rice for 2 minutes.  Pour the wine into the saucepan and stir occasionally until it has been absorbed.

6. Add the salt, lemon zest, and 1 cup of the warmed stock and bring to a lively simmer.  The pot should be simmering with active, not furiously angry bubbles.  Once the stock has almost been fully absorbed, add another ladleful and stir occasionally.

7. After 20 minutes, taste the rice for doneness.  Ideally it is still al dente.

8. Stir in the cheese and spinach.  Give the risotto a nice, brisk stir.  Turn off the heat and let the risotto sit for 5 minutes.  It should be loose, but not soupy.  Serve immediately and Enjoy!


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