Basil Spinach Risotto
This recipe does not contain chicken, but it does use chicken broth to add fabulous flavor. Be sure to save some to make Basil Spinach Risotto Cakes.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1½ cups Arborio rice
- ½ teaspoon dried basil leaves
- 4 cups chicken broth
- 2 cups chopped fresh spinach
- 1 cup grated Parmesan cheese
In a heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir for 4 to 5 minutes, until tender.
Add rice; cook and stir until rice is opaque and coated. Sprinkle in basil leaves.
Meanwhile, in a medium saucepan, heat chicken broth over low heat. Add ½ cup of the chicken broth to the rice mixture; cook and stir until liquid is absorbed. Continue to add broth, ½ to 1 cup at a time, stirring frequently, until rice is tender and mixture is creamy.
Stir in spinach, cover pan, and let stand for 3 to 4 minutes, until spinach is wilted. Remove cover, stir in cheese, and serve.
Risotto is an Italian dish made from short-grain rice; Arborio is the most popular type. This rice has a lot of starch, which is released during the cooking and stirring process to thicken the broth. When finished, the rice should be tender but with a tiny bite still left in the middle, and the broth thick and smooth.