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Cook Time:1 hrTotal Time:1 hrServings:8Yield:8 side-dish servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:1 hrTotal Time:1 hrServings:8Yield:8 side-dish servings, about 3/4 cup each
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr
Total Time:
Servings:8
Servings:
8
Yield:8 side-dish servings, about 3/4 cup each
Yield:
8 side-dish servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)1 10-ounce bag spinach, tough stems removed1cupfresh basil leaves2tablespoonsextra-virgin olive oil1 cup chopped shallots or onion4clovesgarlic, minced1 ½cupsarborio, carnaroli or other Italian “risotto” rice¼teaspoonsalt1cupdry white wine1cupfinely shredded Parmigiano-Reggiano cheese, dividedFreshly ground pepper to taste1/3 cup toasted pine nuts (see Tip)
Cook Mode(Keep screen awake)
Ingredients
5cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed
1cupfresh basil leaves
2tablespoonsextra-virgin olive oil
1 cup chopped shallots or onion
4clovesgarlic, minced
1 ½cupsarborio, carnaroli or other Italian “risotto” rice
¼teaspoonsalt
1cupdry white wine
1cupfinely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts (see Tip)
Directions
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.
Tips
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
Tip: To toast pine nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, January/February 2011
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Nutrition Facts(per serving)288Calories10gFat34gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
