The cooler weather is here and that means comfort foods! My 7 year son requested his absolute fave – risotto! Although its a little labour intensive, the end result is definitely worth it. This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that. Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.
Creamy Spinach & Parmesan Risotto
- 4 cups homemade or organic chicken stock/broth
- 1/4 c salted butter
- 1/2 red onion diced
- 1 -2 tsp minced garlic
- 1 1/2 cup arborio rice (scant)
- a few handfuls of fresh spinach
- 3TB butter – cup up into chunks
- 1/3 cup grated parmesan cheese
- salt & pepper to taste
In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer. Meanwhile, in a a deep dished fry pan, melt 1/4 c butter. Add onion and saute over medium heat for 5 min or until onion is soft. Add garlic and stir for 1 min. Add rice and stir for about 2 minutes. Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp.. Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes. At the 15 min or so mark, throw in the torn up spinach. Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix. Remove from heat, add parmesan cheese & salt and pepper to taste (taste it before adding salt). Cover and allow to sit for 3 or 4 minutes. Serve. EnJoy.
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