Emerald Risotto
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 5 cups vegetable stock
- 5 tablespoons white wine
- 5 ounces Baby Spinach, rinsed and roughly chopped
- 4 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 3⁄4 cups arborio rice
- salt
- ground black pepper
- ground nutmeg
directions
- Bring the stock to a boil in a pot.
- Add the wine, reduce the heat and simmer.
- Heat the oil in a large pan or wok.
- Gently fry the onion and garlic until soft but not brown, 2 minutes.
- Then add the rice and stir fry until the grains are translucent and coated with oil.
- Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
- Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
- Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
- Season to taste with salt, pepper and nutmeg.
- Serve straight from the pan.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>