Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Vegetarian Risotto with Fresh Spinach Ingredients Qty. Measurement 4 cups about vegetable stock 1 tablespoon olive oil 1/2 cup diced onions 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmesan cheese salt to taste freshly ground black pepper 1 cup fresh spinach leaves torn into bite-sized pieces Cook:50 minutes (cooking time) Preparation 1.. Heat the stock in a saucepan and keep hot over low heat. 2.. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent. 3.. Add the rice to the onion mixture and stir. 4.. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. 5.. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. 6.. While the risotto is cooking, steam the spinach pieces in boiling salted water for 1 minute. Drain. 7.. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the spinach. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. 8.. Divide the risotto into serving dishes and sprinkle with Parmesan cheese. Nutritional Analysis Number of Servings: 6 Calories 296, Fat 6g, Sat. Fat 2g, Protein 10g, Fiber 1g, Carbs 48g, Soduim 391mg ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-Desserts Check them out Quote Link to comment Share on other sites More sharing options...
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