Spinach Risotto
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
olive |
|
| 1 | cup |
rice
uncooked |
|
| 2 | cups |
stock
chicken |
|
| ¼ | teaspoon |
salt
|
|
| 10 | ounces |
spinach
thawed |
|
| ⅓ | cup |
cheese
parmesan, grated |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | medium |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
olive |
|
| 237 | ml |
rice
uncooked |
|
| 473 | ml |
stock
chicken |
|
| 1.3 | ml |
salt
|
|
| 289 | ml/g |
spinach
thawed |
|
| 79 | ml |
cheese
parmesan, grated |
|
| 1.3 | ml |
black pepper
|
|
| 1 | medium |
tomatoes
|
|
Directions
In 2-quart casserole, cook onion and olive oil on HIGH 3 to 4 minutes, until tender, stirring halfway through cooking.
Stir in rice, coating each grain.
Stir stock and salt into rice.
Cook, covered, on HIGH 5 to 8 minutes, until boiling.
Stir.
Cook, covered, on MEDIUM 13 to 15 minutes, until liquid is absorbed and rice is tender.
Drain spinach well, squeezing to remove all liquid.
Stir spinach, Parmesan, and pepper into rice.
Let stand, covered, 5 minutes.
Remove seeds from tomato and cut into ½ inch chunks; stir into rice.
