This simple and easy risotto is made with fresh baby spinach, stock, Parmesan, and lemon.
When spring finally makes an appearance around here, it does so with an explosion of green.
and get ready for the warmer days to come.
Elise Bauer
Thus the inspiration for this lovely green spinach risotto.
Risotto is best served immediately.
It starts to firm up quickly after you make it.
Elise Bauer
If you have leftovers and want to reheat, loosen with more stock.
Spinach Risotto
We are using baby spinach because of its convenience and tenderness.
If you are using mature spinach, thoroughly rinse it first.
Elise Bauer
You may want to blanch it first for a few seconds, before chopping and using in this recipe.
Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat.
Add the onions and cook until translucent.
Elise Bauer
Add the garlic, Italian seasoning, and nutmeg and cook half a minute more.
Add the rice and toss to coat with the butter and onions.
Add the white wine and stir it into the rice.
Elise Bauer
Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.
Begin to add the broth, a ladleful (about 1/2 a cup) at a time.
Add a little more broth to loosen the risotto.
Elise Bauer
Taste for salt and add salt and pepper to taste.
Elise Bauer
