Categories: dinner, risotto, vegetarian

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped or grated
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 3-4 cups warm water*
• 1/2 cup Parmesan cheese
• 1 bunch fresh spinach, 8-10 oz chopped
• salt & (lots of) pepper to taste

Directions

1. n a pot over medium heat bring the water to a simmer, then reduce the heat to low and keep it warm.

2. Prepare onions and spinach.

3. In a large pan, heat the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add rice and stir until warm and coated in oil.

4. Pour in the wine and continue to stir as the rice absorbs the liquid.

5. When wine is fully absorbed begin adding the liquid. Add in 1 cup at a time, stirring consistently until the water is absorbed. Once water is absorbed, make another addition of water, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside. (3-4 cups worth of liquid.) This entire process should take between 15-18 minutes.

6. When rice is cooked, remove from heat and add in spinach and Parmesan. Stirring to combine, spinach should wilt from the heat of the rice. Season with salt and pepper to taste. I find a lot of pepper adds a nice touch to this dish.

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