Spinach and Parmesan Risotto: An Arm Workout You’ll Love
It’s been awhile since you and I talked about risotto. The last time was the lobster risotto that I wanted to eat every day for the rest of my life. I was craving it again and the weeone won’t join me in this endeavor, so I don’t make it often. Plus, there’s that whole “arm workout” portion of making risotto.
Risotto seems like a scary thing, but it’s really super duper simple as long as you’ve got good arms. You see, it’s all about the stirring and it takes about 30 minutes of stirring to make a batch, so if you alternate arms, they each get a good 15 minutes of exercise. I suppose that helps burn off the dinner before you even eat it, right?
I had some spinach on hand and wanted a vegetarian meal, so I made a basic risotto using vegetable stock and added fresh spinach and some parmesan cheese at the end to flavor it. I remembered the grape tomatoes that needed to be used so added them to the mix as well. I didn’t regret that last move. The sweet of those tomatoes made the dish.
This is an arm workout you can’t regret. In fact, I’m looking forward to the next time I put my fingers to sleep stirring.
- Serves: 4
- Serving size: 1¼ cup
- Calories: 283.5
- Fat: 7.0g
- Saturated fat: 4.2g
- Unsaturated fat: 2.2g
- Carbohydrates: 47.6g
- Sugar: 2.4g
- Sodium: 1172.1mg
- Fiber: 4.3g
- Protein: 10.9g
- Cholesterol: 17.6mg
- 3-1/4 to 3-3/4 cups reduced-sodium vegetable broth (can use chicken)
- 1 small onion, chopped
- ½ tablespoon light butter
- 3 garlic cloves, minced
- 1 cup uncooked arborio rice
- 1 package (6-8 ounces) fresh baby spinach, coarsely chopped
- 1 cup halved grape tomatoes
- ½ cup shredded Parmesan cheese
- ¼ teaspoon pepper
- In a small pan, heat the broth and keep it warm while you are preparing the dish.
- In a large saucepan over medium-high heat, melt the butter then add the onion, cooking for 3-4 minutes. Add garlic and cook for another minute, then add the rice, cooking for 2-3 minutes, stirring so it does not burn.
- Add 1 cup of the warmed broth to the rice slowly and stir until all of the broth is absorbed into the rice. Continue to add broth, ½ cup at a time stirring constantly. Each time allow the liquid to be completely absorbed before adding the next ½ cup of broth.
- Cook until the risotto is creamy and the rice is almost tender, about 20 minutes.
- Add the spinach, cheese and pepper; cook and stir until spinach is wilted. Add tomatoes and stir until they are warmed through.
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