Serves: 6
Total Calories: 358

5 cups Chicken Broth
1 pound fresh spinach, washed and stems removed
1/4 cup water
salt
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 cups medium-grain rice (about 1 pound), such as Arborio, Carnaroli, or Vialone Nano
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a large pot, combine the spinach, water, and salt to taste. Cover and bring to a simmer. Cook until the spinach is wilted, about 3 minutes. Drain the spinach and squeeze lightly to extract the juices. Finely chop the spinach.

2 In a wide heavy saucepan, heat 3 tablespoons of the butter over medium heat. When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes

3 Add the rice to the onion and cook, stirring with a wooden spoon, until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in the spinach and salt and pepper to taste.

4 Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.

5 Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 358
Calories from Fat: 82

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