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.
SERVES 4
INGREDIENTS
- 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.
About Risotto
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.
