Spinach Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Onions, chopped
2 tbsp: Oil, olive
1 cup: Rice, uncooked
2 cup: Stock, chicken
1/4 tsp: Salt,
10 ounce: Spinach, thawed
1/3 cup: Cheese, Parmesan, grated
1/4 tsp: Pepper, black
1 medium: Tomatoes,
Directions:
In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes,
until tender, stirring halfway through cooking.
Stir in rice, coating each grain. Stir stock and salt into rice.
Cook, covered, on HIGH 5-8 minutes, until boiling. Stir.
Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
absorbed and rice is tender.
Drain spinach well, squeezing to remove all liquid. Stir spinach,
Parmesan, and pepper into rice. Let stand, covered, 5 minutes.
Remove seeds from tomato and cut into 1/2" chunks; stir into rice.
From: "October 1992 Good Housekeeping" Posted on GEnie by S.ZENSEN
[News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Source from luhu.jp
until tender, stirring halfway through cooking.
Stir in rice, coating each grain. Stir stock and salt into rice.
Cook, covered, on HIGH 5-8 minutes, until boiling. Stir.
Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
absorbed and rice is tender.
Drain spinach well, squeezing to remove all liquid. Stir spinach,
Parmesan, and pepper into rice. Let stand, covered, 5 minutes.
Remove seeds from tomato and cut into 1/2" chunks; stir into rice.
From: "October 1992 Good Housekeeping" Posted on GEnie by S.ZENSEN
[News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
Source from luhu.jp