RISOTTO VERDE – Risotto Green with Spinach
Ingredients
2 cups Italian Arborio Rice
4 cups Spinach, diced into 1-inch pieces
3 tablespoons extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
pinch of red pepper flakes, or to taste
½ tsp. salt (sea salt)
4 cups Chicken Broth (1 Chicken Bouillon dissolved in boiling water)
2 tbsp. fresh Italian parsley, chopped
Wash the spinach and remove any wilted leaves and trim the stems. Soak in cold water for a few minutes and transfer from one bowl of water to another a few times. Remove from the water and let drain. Dice into 1 inch pieces.
In a large casserole or dutch oven, sauté the onion, garlic and pepper flakes for a few minutes in the oil.
Add the rice and sauté for 1 minute. Add ½ the chicken broth and stir often. Add salt and the remainder of the broth and stir often.
After approximately 15 minutes, add the diced spinach and mix thoroughly. The spinach will release moisture and this will be absorbed in the risotto.
Total cooking time for risotto should be approximately 20 minutes.
Sprinkle with parsley, stir and serve immediately.
Serves 4
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedbback:
Let me know which recipes you like. Share your own favorite Recipes.
Comments