Creamy Spinach Risotto

• 6 ounces fresh spinach
• 1/4 cup heavy cream
• 2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
• 2 teaspoons butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 cup arborio rice
• 1/2 cup Chardonnay wine
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon coriander
• 1/8 - 1/4 teaspoon cayenne pepper
• 1/8 - 1/4 teaspoon garlic salt
• 1/8 - 1/4 teaspoon nutmeg
• 1/4 - 1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
• 1/4 - 1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

1. Melt butter in deep pot and saute onion and garlic until translucent - about 5 minutes.
2. Add Arborio to pot and saute for about 3 minutes.
3. Add wine to rice and saute until nearly dry, then mix in spices.
4. Add 1/4 - 1/2 cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
5. During Step 4, in a separate smaller pot, bring 1/4 cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
6. Put cream into a food processor, add spinach mix including juice, and process until smooth.
7. When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
8. Add cheese, mix, and serve.

fresh spinach, heavy cream, chicken, butter, onion, garlic, arborio rice, chardonnay wine, marjoram, coriander, cayenne pepper, garlic salt, nutmeg, mozzarella cheese, asiago cheese

Taken from www.food.com/recipe/creamy-spinach-risotto-153003 (may not work)