Another summer dish to make and enjoy. I love spinach and truly love risotto…put them together and WOW!
- 3 cups chicken broth
- 2 tbsp. butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups Arboro rice
- 3 cups baby spinach
- 1/2 cup grated Asiago cheese
- 1 tsp. grated lime zest
- 1 tbsp. lime juice
- pinch of ground pepper
In a saucepan bring the broth and 1 1/2 cups water to a boil. Reduce the heat to low and keep warm.
In a skillet, melt the butter over a medium heat; add the garlic and shallots, stirring occasionally until softened. Add the rice and stir to coat and toast the grains for about 1 minute. Add the broth, 1/2 cup at a time. Stir this continually until the liquid is almost absorbed, then keep adding the broth in this manner until all is absorbed. This, by the way, takes exactly 22 minutes. (Don says “not one minute more – not one minute less”).
Remove from the heat. Stir in the spinach, cheese, lime zest and juice and pepper. Serve immediately.
It can be called a vegetable dish or loosely termed “salad”. Whatever works for you and your family/friends. More wine, anyone?