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Name: Spinach Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 c Chicken broth; 1 ts Pernod if desired; 1/3 c Dry white wine or dry; ; frozen chopped; 2 tb olive oil; ; spinach; 1 c Long-grain rice; 1 c Water; A; (10-ounce) package; 1/2 c Grated Parmesan fresh; 1 c Onion finely chopped

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INGREDIENTS

3 c Chicken broth
1 ts Pernod if desired
1/3 c Dry white wine or dry
; frozen chopped
2 tb olive oil
; spinach
1 c Long-grain rice
1 c Water
A; (10-ounce) package
1/2 c Grated Parmesan ; fresh
1 c Onion ; finely chopped

Servings

INSTRUCTIONS

Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls. In a saucepan bring broth and water to a simmer and keep at a bare simmer. In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. 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. Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan. Serves 2. Gourmet March 1995 Per serving: 1090 Calories (kcal); 33g Total Fat; (27% calories from fat); 30g Protein; 164g Carbohydrate; 0mg Cholesterol; 2311mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spinach Risotto

3 c Chicken broth
1 ts Pernod if desired
1/3 c Dry white wine or dry
 ; frozen chopped
2 tb olive oil
 ; spinach
1 c Long-grain rice
1 c Water
 A; (10-ounce) package
1/2 c Grated Parmesan fresh
1 c Onion finely chopped

Cook spinach according to package instructions and drain well. Cool spinach  completely and squeeze dry by handfuls.    In a saucepan bring broth and water to a simmer and keep at a bare simmer.    In a large saucepan cook onion in oil over moderately low heat, stirring,  until softened. Stir in rice, stirring until each grain is coated with oil.  Add wine or vermouth and cook, covered, over moderately high heat,  stirring, until wine is absorbed. Add about 3/4 cup simmering broth and  cook over moderately high heat, stirring constantly, until broth is  absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring  constantly and letting each addition be absorbed before adding the next,  until about half of broth has been added. 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.    Stir spinach and Pernod into rice and add salt and pepper to taste. Remove  pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining  1/4 cup Parmesan.    Serves 2.    Gourmet March 1995        Per serving: 1090 Calories (kcal); 33g Total Fat; (27% calories from fat);  30g Protein; 164g Carbohydrate; 0mg Cholesterol; 2311mg Sodium Food  Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;  5 1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1400g)
Recipe Makes: 1 servings

Calories: 1248
Calories from Fat: 216 (17%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.7g
Cholesterol 44mg		14 %
Sodium 3577.5mg		123 %
Potassium 992.9mg		26 %
Total Carbohydrate 212g		62 %
	Dietary Fiber 8.4g	33 %
	Sugars, other 203.6g
Protein 42.4g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1248

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