Saturday, May 14, 2011

Creamy Spinach Risotto

 This recipe is supper creamy and rich. You can also use lemon juice instead of white wine and swap asparagus for the spinach if you prefer. It is a great side with grilled chicken or steak. 

  • 1 package of baby spinach, torn into bite-size pieces 
  • 1 Tbsp unsalted butter    
  • 3 small shallots, minced  
  • 1 cup uncooked arborio rice   
  • 1 Tbsp dry white wine
  • 4 cups canned chicken broth    
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste 

  1. Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add wine; cook, until all wine has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
  2. Meanwhile, bring broth to a simmer; keep warm
  3. Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
  4. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in baby spinach; season with salt and pepper. Yields 1 scant cup per serving. 

Nutritional Information:  
5 points+ per serving. Serves 6. 
Recipe from


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