#spinach risotto

[thesinglestable]

Spinach Risotto with Fried Leeks and Mascarpone from Blue Apron

[drink-owlsoda]

Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!

[therealcoolfooddude]

(via Spinach and rocket risotto with roast tomatoes) This simple risotto highlights young spinach and peppery arugula. Anchovies, though subtle, add a savoury depth.

[allwayshungry]

5-Ingredient Spinach Risotto

Serves 4; 15 minutes

Ingredients

5 cups vegetable or chicken broth

1 medium yellow onion

3 oz Parmesan cheese, finely grated (≈ 3/4 cup), plus more for garnish

1 (10-ounce) package frozen spinach

3 tablespoons olive oil, divided

1 1/2 cups arborio, sushi, or short-grain brown rice

Kosher salt

Freshly ground black pepper

1/2 cup dry white wine (optional)

Instructions

Place 5 cups broth in a medium saucepan over low heat and keep it at a very low simmer. While it is heating, finely chop 1 yellow onion. Finely grate 3 ounces Parmesan cheese (about 3/4 cup). If not using chopped spinach, break up 1 (10-ounce) package frozen spinach into small pieces.

Heat 2 tablespoons of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups rice and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Season with kosher salt and black pepper. Add 1/2 cup dry white wine if using and cook until reduced by half, about 3 minutes.

Add the broth 1/2 cup at a time, stirring frequently. Wait until the broth has been almost completely absorbed by the rice before adding the next 1/2 cup. Cook until the rice is al dente and the broth is creamy, 16 to 18 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. Stir in the spinach and cook over low heat until warmed through, about 1 minute.

Remove from the heat. Stir in the Parmesan and remaining 1 tablespoon olive oil. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with more grated Parmesan.

[allwayshungry]

Spinach Risotto

Ingredients

5 cups vegetable or chicken broth

1 medium yellow onion

3 oz Parmesan cheese, finely grated (about 3/4 cup), addl for garnish

1 (10-ounce) package frozen spinach

3 tablespoons olive oil, divided

1 1/2 cups arborio, sushi, or short-grain brown rice

Kosher salt

Freshly ground black pepper

1/2 cup dry white wine (optional)

Instructions

Place 5 cups broth in a medium saucepan over low heat and keep it at a very low simmer. While it is heating, finely chop 1 yellow onion. Finely grate 3 ounces Parmesan cheese (about 3/4 cup). If not using chopped spinach, break up 1 (10-ounce) package frozen spinach into small pieces.

Heat 2 tablespoons oil of the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups rice and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Season with kosher salt and black pepper. Add 1/2 cup dry white wine if using and cook until reduced by half, about 3 minutes.

Add the broth a 1/2 cup at a time, stirring frequently. Wait until the broth has been almost completely absorbed by the rice before adding the next 1/2 cup. Cook until the rice is al dente and the broth is creamy, 16 to 18 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. Stir in the spinach and cook over low heat until warmed through, about 1 minute.

Remove from the heat. Stir in the Parmesan and remaining 1 tablespoon olive oil. Taste and season with salt and pepper as needed. Serve immediately, garnishing each bowl with more grated Parmesan.

Notes:

Add-ins: If you're looking to add some heft in the form of protein, stir in a can of rinsed and drained chickpeas or a few cups of shredded cooked chicken at the end of cooking.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

[eclecticedna]

Gluten free vegetarian spinach risotto

[uberboulevard]