Spinach Risotto

Choose crisp, dark green leaves with no yellowing. To clean, fill sink with cold water and add spinach. Remove large stems. Lift spinach leaves out of water and drain. Refill sink and repeat process. Dry leaves on paper towels. Spinach will keep in the refrigerator for 3 days wrapped loosely in paper towels and placed in a plastic bag. Spinach can be sauteed, steamed or microwaved. Never cook spinach in aluminum pans

Ingredients

1 cup chopped onion
2 cloves garlic, minced
2 Tbsp olive oil
1 1/2 cups uncooked rice
4 to 6 cups chicken broth
3 cups chopped fresh spinach

1/2 cup finely chopped fresh mint
1/2 cup finely shredded Parmesan cheese (2 oz.)

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Directions

In a large saucepan cook onion and garlic in oil over medium heat 5 minutes or until tender. Add rice; cook and stir for 3 minutes, stirring occasionally.

In another pan bring broth to a boil; reduce heat to maintain a simmer. Add 1 cup of the broth to the rice. Cook, stirring constantly until broth is absorbed, about 10 minutes. Add 1/2 cup broth; cook and stir until absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until absorbed before adding additional broth. Cook until mixture is creamy, about 20 minutes.

Stir in spinach and mint. Cook for 2 to 3 minutes or until spinach is tender. Stir in cheese. Season to taste with salt and pepper. Garnish with fresh mint, if desired.

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Makes 4 Servings