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Spinach Risotto
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4 cups chicken broth
6 shallots, or 1 small onion, chopped
1 Tbsp chopped garlic
1 Tbsp olive oil
1 cup arborio rice
1 cup undrained thawed frozen spinach
2 Tbsps basil pesto
1 tsp thyme
Salt and pepper to taste
� cup grated Parmesan cheese
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Bring the broth just to a boil in a heavy saucepan; reduce heat to simmer.� Simmer while preparing risotto.
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Saute the shallots and garlic in the olive oil in a saute pan for 5 minutes or until tender.� Stir in the rice.
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Saute for 3 minutes, stirring constantly.� Stir in 1 cup of the broth.
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Cook until the broth is absorbed, stirring constantly.� Add 1/2 cup of the broth and mix well.
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Cook until almost absorbed, stirring constantly.� Stir in the spinach, basil pesto and thyme.� Add the remaining 2-1/2 cups broth 1/2 cup at a time.
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Cook until the broth is absorbed between each addition, stirring constantly.� Test the consistency of the rice before adding the entire amount of the broth.� The mixture should be creamy but each grain should be separate and firm.� Season with salt and pepper.� Stir in the cheese.� Serve immediately.
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Note: Arborio rice is the essential ingredient in risotto which is a classic Northern Italian rice dish.� The grains will swell to two to three times their original size.� They will be plump and round and have a moist, creamy consistency but slightly firm when cooked.� The secret to a perfect risotto is to cook it very slowly over low heat until all the liquid has been absorbed.
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