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Cook your own spinach risotto with Little Owl, New York City

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
  • Step 1

    In a saucepan, bring broth to a bare simmer.

  • Step 2

    In another large saucepan, cook onion in oil over moderately low heat, stirring, until softened.

  • Step 3

    Add in rice, stirring until each grain is coated with oil.

  • Step 4

    Add wine or vermouth and cook, covered, over moderately high heat, stirring occasionally until wine is absorbed.

  • Step 5

    Add about 3/4 cup simmering broth into rice and cook over moderately high heat, stirring occasionally, until broth is absorbed.

  • Step 6

    Continue adding broth, about 3/4 cup at a time, stirring occasionally and letting each addition be absorbed before adding the next, until about half of broth has been added.

  • Step 7

    Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.

  • Step 8

    Add in spinach purée. Salt and pepper to taste.

  • Step 9

    Remove pan from heat and stir in 1/4 cup Parmesan.

  • Step 10

    Serve risotto with remaining 1/4 cup Parmesan.

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