Using frozen spinach cuts back on precious cooking time in the kitchen, allowing you to make a classic risotto in a fraction of the time.
4 cups chicken broth
2 tablespoons olive oil
1 cup chopped onion
1 cup Arborio rice
1/3 cup dry white wine
1 (10-ounce) package frozen chopped spinach, thawed and drained
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
1) Heat broth in a small saucepan over high heat; bring to a boil and reduce to a simmer. Cover and keep heated on low.
2) Heat oil in a large saucepan over medium. Add onion and cook until translucent, stirring occasionally, about 5 minutes. Add rice and cook 3 minutes, stirring to coat. Add wine and cook until liquid has been absorbed, stirring, about 2 minutes.
3) Add reserved broth to saucepan 1 cup at a time, stirring constantly until each addition of broth has been fully absorbed before adding the next. Continue adding broth 1 cup at a time until all of the broth has been added and the liquid is absorbed, about 20 minutes total.
4) When liquid is absorbed and rice is creamy, add spinach, salt, and pepper to saucepan. Stir well to mix; cook 3 minutes, until spinach is heated through. Stir in cheese and serve warm.