Ingredients

• 2 cups arborio rice
• 20 oz.(560g.) frozen chopped spinach
• 1 cup (4 oz. or 112g.) parmigiano-reggiano cheese, grated
• 1 onion, diced
• 2 garlic cloves, chopped
• 1/2 cup dry white wine
• 5-6 cups chicken broth
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

How to make Spinach Risotto directions

• 1

  Cook the spinach according to directions on package. Drain well and let cool. Squeeze out as much liquid as possible.

• 2

  In a medium saucepan, heat the broth and simmer on low.

• 3

  In a heavy skillet, heat the olive oil over medium heat and sauté onion and garlic until tender. Add rice and stir to coat. Slowly pour in the wine and cook, stirring constantly, until the liquid is evaporated.

• 4

  Add 1 cup broth and cook until it is absorbed. Keep adding broth, about 1/2 cup at a time until the liquid is absorbed and the rice is almost tender.

• 5

  Add spinach. Remove from heat and mix in cheese. Season with salt and pepper to taste. Serve in warm bowls and sprinkle Parmesan on top of each serving.