Spinach Risotto

Can be prepared in 45 minutes to 1 hour. If you do not have Arborio rice on hand, substitute long-grained rice.Ingredients

• 10-ounce package frozen chopped spinach
• 3 cups chicken broth
• 1 cup water
• 1 cup finely chopped onion
• 2 tablespoons olive oil
• 1 cup Arborio rice
• 1/3 cup dry white wine or dry vermouth
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
2. In a saucepan bring broth and water to a simmer and keep at a bare simmer.
3. In a large saucepan, heat oil until shimmering and cook onion in oil over medium low heat, stirring, until softened.
4. Stir in rice, stirring until each grain is coated with oil.
5. Add wine or vermouth and cook, uncovered, over moderately high heat, stirring, until wine is absorbed.
6. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
7. Stir spinach into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan.
8. Serve risotto with remaining 1/4 cup Parmesan.