Creamy Spinach Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 ounces fresh spinach
• 1/4 cup heavy cream
• 2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
• 2 teaspoons butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 cup arborio rice
• 1/2 cup chardonnay wine
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon coriander
• 1/8-1/4 teaspoon cayenne pepper
• 1/8-1/4 teaspoon garlic salt
• 1/8-1/4 teaspoon nutmeg
• 1/4-1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
• 1/4-1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

Recipe

• 1 melt butter in deep pot and sauté onion and garlic until translucent – about 5 minutes.
• 2 add arborio to pot and sauté for about 3 minutes.
• 3 add wine to rice and sauté until nearly dry, then mix in spices.
• 4 add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
• 5 during step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. cook for 5 minutes or until tender. turn off heat and allow to cool slightly while covered.
• 6 put cream into a food processor, add spinach mix including juice, and process until smooth.
• 7 when risotto is nearly done, add spinach mixture and mix well. simmer until risotto evaporates to a creamy consistency.
• 8 add cheese, mix, and serve.