I LOVE Risotto, so creamy and cheesy, but it can take a lot of patience. So be patient and get your greens in with this risotto recipe from Simply Recipes!
- 5 TBSP Butter, divided into 4 TBSP and 1 TBSP
- 1 Cup Chopped Yellow Onion
- 2 Garlic Cloves, minced
- 1/2 TSP Italian Seasoning, like basil and parsley
- 2 Cups Risotto Rice, like arborio
- 1/2 Cup White Wine
- 5 Cups Chicken Stock
- 3/4 Cup Shredded Parmesan Cheese
- 8 oz Baby Spinach, finely chopped
- 1 TSP Lemon Zest
- 1 TSP Lemon Juice
- 1/2 TSP Black Pepper
- 1/2 TSP Salt
Let’s Get Cooking
Add your stock to a saucepan and get it warmed up. While the stock is warming, prep your ingredients
Melt the 4 TBSP of butter into a wide saucepan on med-med high heat. Add the onions and cook until translucent. Once translucent, add in garlic + italian seasoning and cook for about a minute.
Add the risotto to the pan and coat with butter and onions. Let cook until the rice begins to get clear, about 2-3 minutes. Add in the white wine and stir into the rice, simmer until the wine is absorbed into the rice.
Add in the broth one ladle at a time, or about 1/2 cup. Gently stir after each ladle and do not add more until the liquid is absorbed. Continue until the risotto begins to get creamy and has a slight chew.
Once done, add in the butter + parmesan + spinach + lemon juice + lemon zest.
Serve immediately with a little more parmesan + salt + lots of black pepper.