Risotto With Pine Nuts And Spinach Recipe
Ingredients
3/4 lb. chopped spinach (fresh or frozen)
1/3 cup pine nuts
2 tbsp. butter
1 tbsp. oil
2 tbsp. finely chopped onion
1 cup rice (preferably Italian risotto)
3 cups chicken stock
1/4 cup Parmesan cheese
Directions
Cook in boiling water until done.
Squeeze out moisture.
Set aside.
Toast in skillet or oven at 400°F until lightly browned.
Set aside.
Heat in medium pan.
Add and cook until soft.
Add and saute for 2 minutes.
Add slowly and cook on a medium heat, stirring often, until all liquid is absorbed, approx 15-20 minutes.
Add spinach and pine nuts.
Remove from heat.
Add to above and serve
Squeeze out moisture.
Set aside.
Toast in skillet or oven at 400°F until lightly browned.
Set aside.
Heat in medium pan.
Add and cook until soft.
Add and saute for 2 minutes.
Add slowly and cook on a medium heat, stirring often, until all liquid is absorbed, approx 15-20 minutes.
Add spinach and pine nuts.
Remove from heat.
Add to above and serve
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