Spinach risotto

4 servings

Ingredients

Quantity Ingredient
1 small Onion, chopped
2 tablespoons Olive or salad oil
1 cup Regular long-grain rice
1 13 1/2 to 14 1/2 oz. can chicken broth
⅛ teaspoon Salt (optional)
10 ounces Package frozen chopped spinach, thawed
⅓ cup Parmesan cheese
¼ teaspoon Pepper
1 medium Tomato

Directions

1. In 2 qt. pan, cook onion and olive oil, covered, on high heat 3 to 4 minutes until tender, stirring halfway through cooking. Stir in rice, coating each grain. In a 2 cup glass measure, place broth; add water to make 2 cups. Stir broth mixture and salt (if desired) into rice. Cook, covered, over high heat 5 minutes until boiling. Stir.

Cook, covered, on medium heat 13 to 15 minutes, until liquid is absorbed and rice is tender. 2. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan cheese (grated) and pepper into the rice. Let stand, covered, 5 minutes. Remove seeds from the tomato and cut into ½" dice; stir into rice. Garnish with thin slivers of Parmesan.

typed 4 u by Mary Riemerman

From: Mary Riemerman Date: 12-30-94 Submitted By CAROLYN SHAW On 01-23-95

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