However, being a part of this recipe swap has given me the opportunity to overcome obstacles (with the chowder) and in this instance, make a dish I normally wouldn't or cook with foods I normally don't. I like expanding my repertoire and we love trying new things. This swap was a side dish. However, we made this for our dinner tonight. I provided the Buttermilk-Parmesan Mashed Tators this time since we enjoy those every time we have them.
When I got the email with my recipe, I had to chuckle because I received a recipe from Lauren. She had my recipe last swap too! What are the chances!
This recipe was very simple, with simple ingredients, but absolutely scrumptious! The house still has a delicious fragrance of sauteed onions & garlic which has got to be one of my favorite "the kitchen is busy" smells! My husband doesn't need leftovers for lunch tomorrow and I am thrilled because that means I don't have to share!
Next time we make this (oh, you can bet there will be a next time!), I am going to add cooked chicken sausage or shrimp.
Spinach & Onion Risotto
- 1 large onion, diced
- 2 cloves raw garlic, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine
- 5 cups low sodium chicken broth, warmed
- 1 cup arborio rice
- 1 cup fresh chopped spinach
- 1/3 cup shredded mozzarella cheese
- Salt and pepper to taste
Melt the butter in the oil over medium heat and saute the onions and garlic. Add the rice; stir for 1-2 minutes. Add the white wine and stir until it is absorbed.
Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!
Halfway through, add the cheese.
Before the final ladle of broth, add the spinach.
Season with salt and pepper, if desired.
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