Spinach Risotto

• 10 oz. frozen, chopped spinach
• 5 Tbsp. olive oil
• 1/2 c. chopped onion
• 1 minced clove garlic
• 1 c. arborio rice
• 1/2 c. white wine
• 4 1/2 c. chicken broth
• 1/4 c. freshly grated imported Parmesan cheese
• 1 Tbsp. butter

1. Cook the chopped spinach in 3 tablespoons of olive oil with 1/4 cup of the onion until completely defrosted.
2. Add the garlic and cook until almost dry; set aside.
3. In a large, heavy pot, soften the remaining onion in the rest of the olive oil.
4. Add the rice and toss with oil.
5. Add the white wine and, stirring with wooden spoon, cook over moderate heat until the wine has been absorbed.
6. Add the chicken broth to the rice, 1/2 cup at a time, the same way that the wine was added, until the rice is al dente and a creamy sauce has developed throughout the rice.
7. This will take about 30 minutes.
8. Add the spinach with the last addition of stock.
9. Stir in the Parmesan cheese and butter.
10. Serve immediately.
11. Makes 4 servings.

frozen, olive oil, onion, clove garlic, arborio rice, white wine, chicken broth, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869459 (may not work)