Risotto ai Spinaci (Spinach Risotto)

• 3 tablespoons butter
• 2 tablespoons oil
• 1 1/2 cups arborio rice
• 3/4 cup white wine
• 4 - 5 cups chicken broth, heated
• 1/2 teaspoon white pepper
• 1-1/2 cups chopped fresh spinach
• 1/2 cup fresh or frozen green peas
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
• 1/2 cup grated Parmesan cheese
• 1 teaspoon grated lemon peel

Method

Melt butter with oil in a large saucepan or Dutch oven.  Add rice. Sauté briefly (1 to 2 minutes), stirring to coat each grain. Add 1/2 cup chicken stock. It will sizzle. When sizzling stops, add wine and cook, stirring, until almost absorbed.

Stir1 cup hot chicken broth into saucepan; cook, stirring constantly, until broth is absorbed. Continue adding stock, one cup at a time, stirring frequently. When rice is almost cooked, about 35 - 40 minutes from addition of first liquid, add final 1/2 cup stock, spinach, peas and dill.  Cook five more minutes.

Remove saucepan from heat.  Stir in cheese and lemon peel.

Serves: 4

Contributor: Connie La Marca

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