- 2
Ingredients
- 1 medium clove garlic
- 4 ounces whole onion or (1 cup)
- 1 tablespoon olive oil
- 4 to 5 cups no-salt-added chicken stock
- 1 cup arborio rice
- 1/2 cup dry white wine
- 5 ounces packaged fresh spinach or 8 ounces loose fresh spinach
- 3 ounces smoked salmon
- 1 cup frozen peas
- 2 ounces Parmigiano Reggiano
- 1 lemon.
Preparation
Step 1
1. Mince garlic in a food processor.
2. Cut whole onion into eighths. Process by pulsing to chop.
3. Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on color.
4. Heat the stock to a simmer in a separate pot.
5. Add the rice to the garlic and onion, and stir until well coated.
6. Add the wine and stir; cook until liquid has almost evaporated, about 2 minutes.
7. While the wine is cooking, wash, stem and dry the spinach; shred with knife.
8. Add 1 cup of simmering chicken stock to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat the procedure until rice is almost cooked.
9. Meanwhile, dice smoked salmon. Add additional stock to the rice, along with the spinach, salmon and peas.
10. Grate the cheese; squeeze enough of the lemon to make 2 teaspoons of juice.
11. When rice is tender and there is still enough liquid left in it to make it slightly runny, add the cheese and lemon juice, stirring well.