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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Risotto with Spinach

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Risotto with Spinach Empty Risotto with Spinach

    Post by Lobo Wed 20 Jan 2016, 10:46 pm

    Risotto with Spinach Img35l
    Risotto with Spinach
    Risotto with Spinach Rating

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    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Servings: 4
    Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sautéing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.






    • 339

    Ingredients:


    • 6 cups vegetable stock
    • 3 Tbs. extra-virgin olive oil
    • 1/3 cup finely chopped yellow onion
    • 3/4 lb. spinach, stemmed and thinly
        sliced crosswise
    • 2 cups Arborio or Carnaroli rice
    • 2/3 cup dry white wine
    • 2 Tbs. unsalted butter
    • 2 Tbs. freshly grated Parmigiano-Reggiano
        cheese
    • Freshly grated nutmeg, to taste
    • Salt and freshly ground pepper, to taste

    Risotto with Spinach Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.

    In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.

    Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.

    When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately. Serves 4.
    Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002).

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