Prep 5 mins
Cook 22 mins
From Rachael Ray's second 30-minute meal cookbook.. sounds like a delicious and simple (Rachel's trademark) rendition of risotto.
- 2 cups water
- 1 quart vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 1⁄2 cup dry white wine or 1⁄2 cup dry sherry
- 1 lb triple-washed spinach, chopped
- 1 cup loosely packed basil leaves, chopped
- 1⁄2 cup chopped fresh flat-leaf parsley
- 1⁄4 teaspoon nutmeg, freshly grated or 1⁄4 teaspoon ground nutmeg
- coarse salt & freshly ground black pepper, to taste
- 1⁄2-2⁄3 cup grated parmigiano-reggiano cheese
- Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
- In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and sauté for 3 minutes. Add Arborio rice and sauté, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
- When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.