Spinach Risotto With Roquefort

Name: Spinach Risotto With Roquefort
Ingredients: 1/2 cup chopped onion; 1 teaspoon minced garlic; 1/4 teaspoon olive oil; 1 cup arborio or other short- or medium-grain white rice; 1 tablespoon Roquefort or other blue cheese; Sea or kosher salt; Fresh-ground pepper; Finely shredded lemon peel (optional)

8 ingredients

4 steps

Ingredients

1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon olive oil
1 cup arborio or other short- or medium-grain white rice
1 tablespoon Roquefort or other blue cheese
Sea or kosher salt
Fresh-ground pepper
Finely shredded lemon peel (optional)

Directions

1

In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes.
2

Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn't quite done, add more broth and stir until risotto is creamy.
3

Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.
4

Nutritional analysis per side-dish serving.