Spinach and Onion Risotto

I could eat risotto every day. Have I mentioned that before? Because I could.



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.

Ingredients:

• 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.