This recipe for Spinach and Onion Risotto is slightly adapted from Mary Ellen, a fellow risotto lover. I sauteed the onion rather than caramelizing them, and I used a ton of spinach.
Loved. It. It's almost completely gone. It's ridiculous.
- 1 large onion, diced
- 2 cloves raw garlic, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine
- 5 cups low sodium chicken broth, warmed
- 1 cup arborio rice
- 1 cup fresh chopped spinach
- 1/3 cup shredded mozzarella cheese
- Salt and pepper to taste
Melt the butter in the oil over medium heat and saute the onions and garlic. Add the rice; stir for 1-2 minutes. Add the white wine and stir until it is absorbed.
Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!
Halfway through, add the cheese.
Before the final ladle of broth, add the spinach.
Season with salt and pepper, if desired.