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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon olive oil
- 1 cup arborio or other short- or medium-grain white rice
- 1 tablespoon Roquefort or other blue cheese
- Sea or kosher salt
- Fresh-ground pepper
- Finely shredded lemon peel (optional)
Method
- In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes.
- Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn't quite done, add more broth and stir until risotto is creamy.
- Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.
- Nutritional analysis per side-dish serving.
