Thursday, September 29, 2011

Spinach Risotto

This rich creamy dish is full of vegetables and can serve as a starch and vegetable exchange.

2 TBSP butter
1 TBSP extra virgin oil oil
1 medium onion
2 cloves garlic
1 cup arborio rice
4 cups vegetable stock
1 box frozen spinach
4 oz feta cheese (about 1 cup crumbled)
1 oz parmesan cheese, shredded
1 tomato, diced

Heat broth in a saucepan to a gentle boil and reduce heat to low.
Defrost spinach in microwave its package for 10 minutes. Wring out in a clean kitchen towel and add to the last cup of stock. Stir in well to break spinach up.

In a skillet over high heat, melt butter and oil and add garlic and onion. Cook about 10 minutes until browned. Add rice and gently toast.

Add 2 cups of the stock to the rice mixture, stirring constantly. Reduce heat to medium and simmer, stirring often. As the liquid evaporates, add more stock about 1/2 cup at a time, ending with the last cup of spinach stock.

Add crumbled feta, Parmesan, diced tomato and salt and pepper to taste. I put a pinch of nutmeg into any dish with greens for added warmth. Cook until all liquid dissolved.

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