Spinach Risotto
The best part about risotto — besides its creamy flavor — is that you can treat it like a blank canvas. Any flavors are possible.
Ingredients
- 4 tablespoons olive oil
- 1 shallot minced
- 2 cups Arborio rice
- ¾ cup white wine
- 4 cups vegetable broth
- 2 cups fresh spinach
- ⅓ cup parmesan cheese grated
Instructions
- Heat the oil in a pan over medium-high heat.
- Sauté the shallot until it softens.
- Add the rice and wine, cooking for 10 minutes.
- Add the mixture to a greased slow cooker insert, along with the broth.
- Cover and cook on high for two hours.
- Stir in the spinach and parmesan cheese, cooking for another 10 minutes.
Notes / Tips / Wine Advice:
Serve with warm buttered rolls to complete the meal.
