Friday, January 23, 2009

Spinach-Piñon Risotto .

This recipe gives consistently good results. It is, to me, really filling and I have to be in the mood for risotto, but when I am, this is a good one to turn to.

1/2 cup onion, chopped
3 cloves garlic, minced
4 Tablespoons butter
Salt and pepper
32 ounces “No-Chicken” broth (health foods section of supermarket)
2 cups chopped fresh spinach
1 cup fresh grated Parmesan cheese
1 cup Arborio rice
1/2 to 1 cup piñon nuts

In a small sauce pan, heat broth to simmer.
In medium sauce pan, add butter, onions, garlic, salt & pepper. Sauté until onion is soft.
Add 2 to 3 cups of broth and Arborio rice to onions. Cook at medium-low heat, stirring often. As broth is absorbed, continue to add additional broth so as not to allow rice to stick to the saucepan.
Approximately 5-10 minutes before rice is completely soft, add spinach and piñon nuts. Continue to stir, adding broth as needed. If remaining broth has been used, end cooking process with additional simmering water.
Add grated Parmesan cheese. Stir to blend cheese into Risotto.

(Total cooking time will be approximately 25 – 30 minutes.)

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