Risotto with Spinach

By Mike_67

Ingredients

• 6 cups chicken stock
• Non-stick cooking spray
• 1 large sweet yellow onion, diced
• 24 ounces baby spinach
• 2 cups Arborio rice
• 2/3 cup dry white wine
• 2 tablespoons margarine
• 2 tablespoons Parmigiano-Reggiano
• Freshly grated nutmeg, to taste
• Salt and white pepper, to taste

Details

Servings 4

Preparation

Step 1

In a small saucepan over medium heat, bring stock to a simmer and maintain over low heat.

Spray cooking spray in a large saucepan. Over medium heat add onion and sauté until softened; add spinach, reduce heat to low, cover and cook until tender. Using a slotted spoon transfer mixture to a bowl and set aside.

Add rice to pan and stir until well coated with oil and translucent with a white dot in the center. Add the wine and stir until absorbed. Add stock a ladleful at a time, stirring frequently after each addition. Wait until stock is almost completely absorbed before adding more. Reserve ¼ cup stock to add at the end.

When rice is almost tender to the bite but slightly firm in the center and looks creamy, add spinach mixture to pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and rice is al dente. Remove from heat and stir in margarine, cheese and reserved ¼ cup stock. Season with nutmeg, salt and pepper. Serve hot.