Spinach and Hazelnut Risotto

Name: Spinach and Hazelnut Risotto
Ingredients: Meat; Vegetable or wild mushroom stock (available on the soup aisle) for the chicken stock; 2 10-ounce boxes frozen chopped spinach, drained and wrung dry in a kitchen towel; Freshly grated or ground nutmeg, to taste; 1 cup chopped hazelnuts, toasted; 1 cup Gorgonzola crumbles

6 ingredients

5 steps

Ingredients

Meat
Vegetable or wild mushroom stock (available on the soup aisle) for the chicken stock
2 10-ounce boxes frozen chopped spinach, drained and wrung dry in a kitchen towel
Freshly grated or ground nutmeg, to taste
1 cup chopped hazelnuts, toasted
1 cup Gorgonzola crumbles

Directions

1

Saute the garlic and onions, then add the Arborio and barley as directed in the master recipe, #312, and cook for another minute or two.
2

Add the wine or first cup of stock, then cook until starchy and almost al dente, ladling in the stock as necessary.
3

Add the spinach, separating it as you drop it into the pot, and season with salt, pepper, and nutmeg.
4

Stir in the grated cheese and adjust the seasonings.
5

Serve the risotto in shallow bowls with toasted hazelnuts, Gorgonzola crumbles, and parsley on top.