Spinach Risotto

spinach risotto
  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 15m
  • Ready In: 20m

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Spinach risotto.Excellent vegetarian meal.Very easy to make! For vegetarians-use vegetable stock as a substitute for chicken stock.

Ingredients

  • 4 cups (1L) plus 1 tablespoon chicken broth,divided
  • 1/2 cup (125 g) frozen chopped onions,thawed and drained
  • 1½ cups Arborio rice
  • 1/2 cup freshly grated Parmesan cheese
  • dash of freshly ground black pepper
  • 10 oz (30 g) package frozen chopped spinach,thawed and drained

Method

Step 1

In a saucepan,boil 4 cups chicken broth over high heat. Reduce heat to low and keep it warm.

Step 2

Grease medium saucepan with nonstick cooking spray. Add 1 tablespoon chicken broth and heat over medium-high heat.

Step 3

Add chopped onions and cook,stirring frequently,until onions are softened and translucent. Stir in Arborio rice,then reduce heat to low. Gradually add 1 cup hot chicken broth and stir well until absorbed. Continue adding chicken broth 1 cup at a time,stirring and allowing rice to absorb broth before adding more.

Step 4

Once all chicken broth has been absorbed,add grated Parmesan cheese,black pepper to taste and chopped spinach. Heat through and serve.

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