Creamy Spinach Risotto

15 ingredients
8 steps

Ingredients

  • 6 ounces fresh spinach
  • 1/4 cup heavy cream
  • 2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
  • 2 teaspoons butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup arborio rice
  • 1/2 cup Chardonnay wine
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon coriander
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1/8 - 1/4 teaspoon garlic salt
  • 1/8 - 1/4 teaspoon nutmeg
  • 1/4 - 1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
  • 1/4 - 1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

Directions

  1. 1
    Melt butter in deep pot and saute onion and garlic until translucent - about 5 minutes.
  2. 2
    Add Arborio to pot and saute for about 3 minutes.
  3. 3
    Add wine to rice and saute until nearly dry, then mix in spices.
  4. 4
    Add 1/4 - 1/2 cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
  5. 5
    During Step 4, in a separate smaller pot, bring 1/4 cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
  6. 6
    Put cream into a food processor, add spinach mix including juice, and process until smooth.
  7. 7
    When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
  8. 8
    Add cheese, mix, and serve.

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