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Spinach Risotto

Yield: 4 Servings

Ingredients and directions for this recipe

1 sm Onions, chopped
2 tb Oil, olive
1 c Rice, uncooked
2 c Stock, chicken
1/4 ts Salt
10 oz Spinach; thawed
1/3 c Cheese, Parmesan, grated
1/4 ts Pepper, black
1 md Tomatoes

In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes,
until tender, stirring halfway through cooking.

Stir in rice, coating each grain. Stir stock and salt into rice.
Cook, covered, on HIGH 5-8 minutes, until boiling. Stir.

Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
absorbed and rice is tender.

Drain spinach well, squeezing to remove all liquid. Stir spinach,
Parmesan, and pepper into rice. Let stand, covered, 5 minutes.
Remove seeds from tomato and cut into 1/2" chunks; stir into rice.

See also:
Previous recipe Spinach Ricotta Gnocchi With Tomato Sauce
Next recipe Spinach Risotto Pie

Or try one of these recipes:
Black Trumpet Mushrooms With Leeks And Garlic
Dad's Rice Pudding Bread