Friday, September 17, 2010

Risotto and Spinach

My husband bought 4 bags of spinach (It was buy one get one at Cub Foods)!  Why would you do that?  I'm going to have to disguise this to get my children to eat it again...hum?  O.K. I've got it!  Here it is...I was surprised how good this was.  If you like cooked spinach you will like this!  Of course my children kept asking questions like, "Mom... is this that pesto stuff," and "Mom why is it SO green?"  But, once I completed the plates and shredded a little more Parmesan on top they didn't have a problem with it!

9 oz. Spinach
5 cups vegetable or meat stock, kept warm
1/3 cup milk
4 tablespoons unsalted butter
1 yellow onion, chopped
1 1/2 cups Arborio rice
6 Tablespoons Parmesan cheese, grated
Salt and Pepper to Taste

Method:

1)  Place spinach and a 1 cup water in a sauce pan and bring to a boil.  Once the spinach becomes wilted drain any excess water and squeeze dry.  Place spinach in a Cuisinart and the 2/3 cup of the milk and a grind on salt.  Blend until smooth (this is the disguise part I discussed above:)  Now set aside until the risotto is almost finished!
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2)  Melt 2 tablespoons of butter in a risotto pan or a wide mouth saucepan!  Add the onion and saute until light golden. Next add the rice, stir frequently.  Once the rice has absorbed the butter, about 2 minutes, add about 3/4 cup of the vegetable or meat stock and cook the the rice until liquid is absorbed.  Continue placing liquid in the rice and onion mixture until the rice is tender but firm, about 15 to 20 minutes.  Remember to stir frequently (you don't want it to stick to the bottom of the pan).

3)  Add the blended spinach to the rice and cook 2 minutes or so to rewarm.  Next, stir in the other 2 tablespoons butter, cheese, and salt and pepper to taste.  Serve immediately!

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