Our Terms and Privacy Policy will be updated 9/15/14. By continuing to use AOL, you agree to the updates, and to arbitration of disputes. More. Hide message

EatingWell


2
5
What's This?
Serving size 8
Prep Time
Total Time

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Ingredients

5 cup reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)10 oz bag spinach, tough stems removed1 cup fresh basil leaves2 Tbsp extra virgin olive oil1 cup chopped shallot or onion4 clove garlic, minced1 ½ cup arborio, carnaroli or other Italian “risotto” rice¼ tsp salt1 cup dry white wine1 cup finely shredded Parmigiano-Reggiano cheese, divided freshly ground pepper to taste⅓ cup toasted pine nuts (see Tip)

Directions

1. 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.

2. 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.

3. 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.

4. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.

5. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 288
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Sodium 612mg 26%
  • Total Carbohydrates 34gm 11%
  • Fiber 2gm 8%
  • Protein 10gm
  • Cholesterol 7mg 2%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Gluten Free, Healthy, Low Cholesterol, Vegetarian, Cheese, Vegetable, Nut, Rice, Italian, Easy, Blender, Christmas, New Year, Entertaining

Updated Terms of Service | Updated Privacy Policy Corporate Site | Advertise With Us