Green Risotto

[Guest guest]

This used to work as a Stealth Veggie till the youngest son caught me putting

the empty spinach wrapper in the garbage. Ah well. It is still delicious.

 

Risotto Verde

1, 10 ounce package frozen, chopped spinach, defrosted

2 tablespoons margarine

1 medium onion, chopped

1 clove garlic, minced

2 cups rice

4 cups hot vegetable boullion

1/2 teaspoon salt (none if the veggie boullion is salty)

Grated Parmesan cheese

 

Drain spinach well. Combine spinach, margarine, onion and garlic in heavy

saucepan. Bring to a boil (as much of a boil as it can do without extra liquid)

and cook, stirring constantly, about 5 minutes. Press through a fine sieve, or

blend in blender or food processor; return to pan. Add rice, vegetable boullion

and salt. Cover. Cook over low heat until liquid is absorbed and rice is

tender, about 20 minutes. Stir now and then. If rice is not tender, add a

little water or vegetable boullion; cook until rice is soft. Serve immediately

with grated Parmesan cheese on top. Serves 6.

 

Variation: Saute about 6 ounces of sliced or chopped mushrooms and add to the

rice/spinach mixture.

Jeanne in Georgia

 

 

 

 

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