Green Risotto With Spinach And Watercress

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* Exported from MasterCook *

 

Green Risotto With Spinach And Watercress

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 86

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh spinach -- stems, removed,

leaves thoroughly washed

OR 1 10-ounce package frozen spinach -- thawed

1 bunch watercress

tough stems removed

thoroughly washed and coarsely chopped

1/2 teaspoon salt

4 tablespoons unsalted butter

1/4 cup heavy cream

7 cups vegetable broth or water

1 medium onion -- finely chopped

2 cups arborio rice

1 cup dry white wine

1/2 cup freshly grated Parmesan cheese

plus more for the table

 

4 main-course servings

 

This simple risotto is so good, I could eat it for breakfast, lunch, and

dinner, and often do, if I have any leftovers. Do not hesitate to use

frozen spinach here, as it works extremely well. Fresh watercress is

available year-round in most supermarkets.

 

1. In a saucepan, combine spinach and watercress with 2 or 3 tablespoons

water and salt and cook over high heat for about 5 minutes, until the

leaves have wilted.

 

Transfer to the bowl of a food processor, add 1 tablespoon butter and the

heavy cream, and process to a puree.

 

2. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

3. In a heavy 4-quart casserole, heat 2 tablespoons of butter over medium

heat. Add the onion and cook, stirring, for 2 minutes, until the onion has

softened. Add the rice and cook, stirring with a wooden spoon, for about 2

minutes, until the rice is well coated. When the grains become slightly

translucent, add the wine and cook, stirring, until the liquid is

completely absorbed.

 

4. Add a scant cup of the hot broth or water, stirring frequently, until

the liquid is almost absorbed, then continue adding a little over cup of

liquid at a time, stirring until each is almost completely

absorbed. Adjust the heat so that the risotto is always at a gentle

simmer. After about 15 minutes, add the reserved spinach and watercress

and continue adding the broth and stirring for another 3 to 5 minutes,

until the rice is pleasantly al dente and creamy at the same time.

 

4. Add the Parmesan cheese and remaining 1 tablespoon butter and stir to

combine with the rice. Serve risotto as soon as possible, and serve

additional Parmesan cheese at the table.

 

 

 

 

 

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