It’s been a very hectic month and April is shaping up to be even worse. It’s a good sort of busy for the most part but we could really use a chance to slow down and actually enjoy each others company. So the other night I made spinach risotto from Lidia Bastianich’s book Lidia’s Italy. I made a few tweaks and it came out pretty great. A comforting, relatively simple meal even if it did require more attention then you can sometimes manage on a weeknight.
adapted from Lidia’s Italy
8 ounces baby spinach (recipe called for 10 but my bag was 8 – I would def. add even more than 10)
6-8 c. vegetable stock
3 T. olive oil
2 c. chopped yellow onion
2 cloves roasted garlic
1 t. salt
2 c. Arborio rice
1 c. dry white wine
6 T. unsalted butter
½ c. grated pecorino
¼ c. grated parmigiano
Flat leaf parsley
- Heat the vegetable stock to just under a boil and keep hot on the stove
- Rinse & dry spinach and chop into half inch pieces
- Place large 3 q. pan on medium heat. Add olive oil & onions – cook gently under tender but without color. Add half the salt and all of the rice to the pot and stir until coated with oil and cooked about 2 minutes.
- Add the roasted garlic and wine. Cook until the wine is fully absorbed.
- Add 2 cups of stock or enough to cover the rice and stir for two minutes then add spinach and keep stirring until it has wilted down. When you can see the bottom of the pot as you stir add another 2 cups of stock and reduce again.
- Continue this until you have added at least 6 cups of stock and the rice has cooked 15-20 minutes until tender and creamy.
- Drop in butter, cheese, salt & black pepper – stir to incorporate completely.
- Serve immediately topped with parsley, additional cheese, pepper and a drizzle of olive oil.
* Note: This makes a ton of risotto. I didn’t want to cut the recipe the first time I made it but even with this being the center of our dinner we had plenty for seconds & lunches the next day. So make it for a crowd or you can easily reduce the recipe by half for two.