Spinach Risotto

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Spinach Risotto, a perfect dish to serve on cold winter nights. Risotto is one of the items that can always be found in my pantry. I reach for it often during busy holiday seasons.  Risotto is easy to prepare, makes a hearty meal on its own, and can be served as a side dish to almost any meal.

 Spinach Risotto


2 tablespoon salted butter

¼ cup olive oil; plus 2 tablespoons

¾ cup yellow onion diced

1½ cups Arborio Rice

4 cups chicken broth

2 cups water

½ cup Pecorino Romano Cheese

8 cups whole fresh spinach leaves with stems

1 large garlic clove finely grated

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Step by Step

1  Placed spinach in large colander; rinse under cold water;  roughly chop; reserve

2  Heat ¼ cup olive oil in medium sauce pan over high heat; add diced onion; sauté 1 minute


3  Add Arborio Rice and salt; cook 2 minutes; stir often; reduce heat to medium/high


4  Stir in 1 cup chicken broth continue cooking; stirring often, until liquid is 75% absorbed

5  Continue adding 1 cup broth at a time; until all 4 cups are added and absorbed; Note: this process should take approximately 20 minutes

6  Stir 2 cup water into al dente Risotto; stir; cook until 75% absorbed

7  Add finely grated garlic and roughly chopped spinach; mix well cook 2 minute; stir often


8  Mix in cheese; top with freshly ground pepper; drizzle with 2 tablespoons olive oil


Note: This creamy rich Risotto is hearty and tasty enough to serve as a meal on its own and makes a perfect side dish anytime of year!


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