Italian Recipes
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| Ingredients |
| 1 |
Arborio rice |
1 1/2 cups |
| 2 |
Chicken broth or vegetable broth |
6 cups |
| 3 |
Onion, chopped |
1 |
| 4 |
Baby spinach leaves |
3 cups |
| 5 |
Frozen peas |
1 cup |
| 6 |
Asparagus, steamed and cut into 3/4 -inch pieces |
1/2 pound |
| 7 |
Dry white wine |
1/2 cup |
| 8 |
Olive oil |
2 tablespoons |
| 9 |
Salt |
1+ 1/4 teaspoons |
| 10 |
Freshly ground black pepper |
1/4 teaspoon |
| 11 |
Parmesan, grated |
1/4 cup |
| Method |
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Simmer the broth in a saucepan over medium heat. Heat the oil in a heavy
pan over medium heat, add onions and cook for 3 minutes, until soft. Now
add rice and stir for 2 minutes. Then add wine and cook until absorbed, by
constantly stirring it. Add 3/4 cup of hot broth, salt and pepper and simmer
until absorbed by constantly stirring it. Continue simmering and adding hot
broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be
absorbed before adding more, until the rice is almost tender and creamy, for
about 20-25 minutes. Add all the vegetables and stir until the spinach is
wilted. Add parmesan and serve.
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| Servings -4 |
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| Introduction
of the dish |
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This is the green and healthy version of the creamy,
delicious risotto. You can add any green leafy vegetable you like.
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| Served
With... |
Any Italian salad
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