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| Home -> [Entrees, Italian, Microwave, Poultry, Rice & Grains, Risotto, Spinach, Vegetables, Western European] -> [Spinach risotto Recipe] |
Spinach risotto
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Italian, Microwave, Poultry, Rice & Grains, Risotto, Spinach, Vegetables, Western European |
Rating: |
no rating. |
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Ingredients:
| 1
| small | Onions, chopped | | 2
| tbsp | Oil, olive | | 1
| cup | Rice, uncooked | | 2
| cup | Stock, chicken | | 1/4
| tsp | Salt | | 10
| oz | Spinach, thawed | | 1/3
| cup | Cheese, Parmesan, grated | | 1/4
| tsp | Pepper, black | | 1
| med | Tomatoes |
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Procedures:
| 1 | In 2-quart casserole, cook onion and olive oil on high 3-4 minutes, until tender, stirring halfway through cooking. | | 2 | Stir in rice, coating each grain. | | 3 | Stir stock and salt into rice. | | 4 | Cook, covered, on high 5-8 minutes, until boiling. | | 5 | Stir. | | 6 | Cook, covered, on medium (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender. | | 7 | Drain spinach well, squeezing to remove all liquid. | | 8 | Stir spinach, parmesan, and pepper into rice. | | 9 | Let stand, covered, 5 minutes. | | 10 | Remove seeds from tomato and cut into ? chunks; stir into rice |
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