bishop - risotto with spinach and herbs

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* Exported from MasterCook *

 

Risotto with Spinach and Herbs

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Kitpath Rice

 

Amount Measure Ingredient -- Preparation Method

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

6 cups vegetable stock or water

2 cups packed fresh spinach leaves

2 tablespoons extra virgin olive oil

2 medium shallots -- minced

1 1/2 cups arborio rice

1/2 cup dry white wine

1/4 cup fresh parsley leaves

2 tablespoons minced fresh basil

1/2 cup grated parmigiano-reggiano cheese

plus more for table

1 tablespoon unsalted butter

salt and freshly ground pepper

 

Bring the stock or water to a simmer in a medium saucepan. Keep it warm over

low heat.

 

Remove and discard the stems from the spinach. Wash the leaves in successive

bowls of cold water until grit no longer appears in the bottom of the bowl.

Shake the leaves to remove excess water but do not dry them. Chop and set

aside.

 

Heat the oil in a heavy bottomed medium pot. Add the shallots and saute over

medium heat until golden, about 4 minutes. Using a wooden spoon, stir in the

rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma

fades, about 1 to 2 minutes.

 

Add 1/2 cup of the warm stock or water and cook, stirring frequently, until the

rice absorbs the liquid. Continue adding stock in 1/2 cup increments, stirring,

until the rice is almost fully cooked, about 20 minutes.

 

Stir in the spinach, parsley, and basil and continue cooking, adding stock or

water as needed, until the rice is creamy and soft but still a bit al dente,

about 5 minutes.

 

Remove the pot from the heat and vigorously stir in the 1/2 cup cheese and

butter. Add salt and pepper to taste. Divide the risotto among individual soup

bowls. Serve immediately with more grated cheese passed separately at the

table.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 359 Calories; 10g Fat (26.1% calories

from fat); 5g Protein; 56g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;

15mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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