Tonight's Dinner - Risotto w/Spinach, Herbs & Parmesan

[Guest guest]

This was tonights dinner. It was absolutely delicious.

 

 

* Exported from MasterCook *

 

Risotto w/Spinach, Herbs & Parmesan

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Main Dish Rice

 

Amount Measure Ingredient -- Preparation

Method

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1 cup water

3 cups vegetable broth

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

1/2 med onion -- chopped

1 cup arborio rice

1/2 cup white wine -- or dry sherry

1/2 10 oz bag spinach -- washed & chopped

1 handful green basil leaves -- washed &

julienne

1 handful purple basil leaves -- washed

& julienne

1/2 cup flat-leaf parsley -- chopped

1/4 tsp freshly grated nutmeg

sea salt and freshly ground

pepper

1/2 cup freshly grated Parmesan cheese

Garnish:

basil leaves -- julienne

 

Put the water and broth in a saucepan and bring to a

boil; reduce heat to low.

 

In a large cast iron skillet, over medium-high heat,

add oil and butter and add onions. Saute for 3

minutes. Add rice and saute for 2 minutes more to coat

rice completely. Add wine and allow liquid to absorb.

Add 1/2 cup of broth and reduce heat slightly. Let

simmer, stirring often, until liquid is absorbed. Add

more broth and do the same. In all it should take

about 20 minutes or so to get the rice to the al-dente

point.

 

At this point, add the spinach and herbs. Fold them

under the rice, let it cook for a couple of minutes.

Then add more broth, the butter and stir. Let it cook

for 2 minutes. Taste the rice and see if it is

slightly softer than al-dente. If so, add the nutmeg,

salt and pepper and stir it in. Taste for seasoning.

 

Stir in cheese and serve immediately. Drizzle with

basil oil, if you wish. Garnish with julienne basil

leaves.

 

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RisaG