Risotto Verde – Green Risotto
2 cup finely chopped fresh spinach
¼ cup chopped onion
¼ cup thinly sliced celery
1 clove garlic, minced
2 tbsp cooking oil or olive oil
3 cups vegetable broth
1 cup Arborio rice
2 tbsp snipped parsley
1/8 tsp ground nutmeg
½ cup Grated parmesan or Romano cheese (Omit this for Vegan)
1) In medium saucepan cook spinach, onion, celery and garlic in olive oil or cooking oil for about 5 minutes or until tender.
2) Stir in chicken broth, rice, parsley, nutmeg, and pepper. Bring to a boil; reduce heat.
3) Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 2 minutes or until rice is tender.
4) Add parmesan, stir. Season to taste. Serve immediately.