Ingredients:
3 1/2 cups chicken broth
1 cup Arborio rice
6-10 oz spinach
1 cup Arborio rice
6-10 oz spinach
1 tbs butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 pound mushrooms, chopped
salt
pepper
1/4 pound Gruyere, Emmenthal, Swiss or even Parmesan cheese
1/4 cup half and half or cream
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 pound mushrooms, chopped
salt
pepper
1/4 pound Gruyere, Emmenthal, Swiss or even Parmesan cheese
1/4 cup half and half or cream
Notes / Directions:
In a medium
saucepan, bring 3 1/4 cups broth to boil. Stir in the rice. Cover and
simmer until almost all of the broth has been absorbed (about 20-25 minutes). Turn off heat
and let rice continue cooking on its own. Coarsely chop spinach and set aside. Melt butter in saucepan and sauté
onions, garlic, and mushrooms about 5 minutes. Season with salt and
pepper. Add cheese and cream to the rice and stir well, it should be nice and creamy. Pour in a little more cream if necessary. Add onions, garlic, and mushrooms to the rice and stir. Gently toss in spinach.
