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Ingredients
- 2 tablespoons butter
- 1/2 cup chopped yellow onions
- 1 cups Arobio rice
- 1 cup hot tap water
- 1 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 cups shredded Tillamook Sharp or Medium Cheddar Cheese
- 1 cup Black Forest-style smoked ham cut into 1/4-inch dice
- 2 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
- Freshly ground black pepper
- Alternate: Replace Ham and Spinach with Grilled Chicken strips and Broccoli. Then sprinkle with Slivered Almonds.
Details
Servings 4
Adapted from tillamookcheese.com
Preparation
Step 1
In a 4-quart saucepan, melt butter over medium-high heat. Cook until butter starts to brown, about 3 minutes.
Stir onions and rice; cook for 2 minutes, stirring frequently.
Over medium-high heat add hot water and broth slowly as it is absorbed by rice, then add salt and nutmeg. Stirring occasionally. Stir in Cheddar and ham, then spinach.
Serve immediately, sprinkled with freshly ground pepper. Makes 4 servings.
Tips: For perfect risotto, taste the rice a minute or two early to make sure it's still somewhat firm. Finished risotto should be very creamy (almost soupy) and the rice al dente. It will continue to cook and absorb liquid as it sits. Also, smoked salmon can be substituted for ham.
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