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Total Time
30mins
Prep 10 mins
Cook 20 mins

The Frugal Gourmet Cooks With Wine – Jeff Smith – Copyright 1986

Ingredients Nutrition

Directions

  1. In a 2 quart heavy saucepan with a tight fitting lid, heat the oil and 2 tablespoons of the butter.
  2. Add the onions, parsley and spinach.
  3. Cover and cook on low heat for 5 minutes.
  4. Mix in the rice and stir until translucent.
  5. Add 2 cups of the chicken stock, salt and pepper.
  6. Cover and cook over low heat for 5 minutes.
  7. Add remaining broth, cover and cook another 10 minutes or until the rice is tender and light.
  8. Lightly mix in the remaining butter with a fork. Serve topped with cheese.