Risotto Florentine

This is a rich and creamy Italian classic. Combining tender rice, a garlic-parmesan base, and vibrant wilted spinach. I like to call this adult mac ‘n’ cheese!

Cooking Tip

This recipe is a little tricky. But if you follow the steps really well and make sure you are tasting your rice after every cup of broth gets absorbed, you will be rewarded with one of the best dishes you have ever had!

Yield4 servings

Serving size1 cup

Dietary preferencesVegetarian

Ingredients

Arborio rice, chicken broth, onion, garlic

1.5 lb fresh baby spinach, washed and rough chopped
1.5 cups Arborio rice
5 cups chicken broth
1/2 cup cheap dry white wine (Pinot Grigio, Sauvignon Blanc, etc.)
1 small onion, finely diced
3 cloves garlic, finely minced
2 tbsp olive oil
2 tbsp butter
1/2 cup parmesan cheese, grated
pinch of nutmeg
salt and pepper to taste

Directions

In a medium saucepan, heat up the chicken broth until simmering.
In a large saute pan or Dutch oven, heat the olive oil and 1 tbsp of butter over medium heat until melted, and then add the onion, stirring and cooking until translucent before adding the garlic and cooking for another minute or until the garlic is fragrant.
Stir in the Arborio rice and toast for one to two minutes or until the rice begins to turn translucent in the pan. Slowly pour in the wine and cook everything together until the wine is absorbed by the rice and the pan becomes mostly dry.
Pour a cup of warm broth into the rice and stir frequently until most of the broth is absorbed. Continue adding one cup of broth at a time and stirring frequently, making sure the rice absorbs almost all of the liquid before adding more.
Once the rice is creamy and tender, you can stir in the baby spinach and cook for another two or three minutes until it wilts down and intermingles with the rice, then remove from the heat.
Stir in the parmesan cheese, nutmeg, and the remaining butter (you can add some more too if you want, I won’t tell anyone), and salt and pepper to taste.

Nutrition facts (per serving)

507Calories

17.0 Total Fat (g)

6.0Saturated Fat (g)

680.0Sodium (mg)

69.0Carbs (g)

4.0 Dietary Fiber (g)

16.0Protein (g)

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