http://leitesculinaria.com/1530/recipes-spinach-risotto.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 16:01:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/1530/recipes-spinach-risotto.html#comment-33173 David Leite Thu, 14 Apr 2011 16:18:05 +0000 http://leitesculinaria.com/wordpress/?p=1530#comment-33173 Amy, I love your adaptation. It is such a great dish for this time of year--still a bit hearty while being fresh. Amy, I love your adaptation. It is such a great dish for this time of year–still a bit hearty while being fresh.

]]> http://leitesculinaria.com/1530/recipes-spinach-risotto.html#comment-33172 Amy I Thu, 14 Apr 2011 15:49:34 +0000 http://leitesculinaria.com/wordpress/?p=1530#comment-33172 This was both beautiful and delicious! It's the perfect spring risotto. I used homemade chicken broth (6 cups), doubled the spring peas, added about a cup of parboiled chopped asparagus, and eliminated the cream. Yum! This was both beautiful and delicious! It’s the perfect spring risotto. I used homemade chicken broth (6 cups), doubled the spring peas, added about a cup of parboiled chopped asparagus, and eliminated the cream. Yum!

]]> http://leitesculinaria.com/1530/recipes-spinach-risotto.html#comment-21181 Testers' Choice Tue, 16 Nov 2010 23:04:34 +0000 http://leitesculinaria.com/wordpress/?p=1530#comment-21181 [Jennifer V.] This is a great meal if you're in the mood for risotto, but want to add a (somewhat) healthy edge. The mix of spinach, arugula, and parsley lends a nice depth to the dish, with the flavors of the different greens really coming through. While many find risotto to be an intimidating dish, it really isn't at all—it just requires some attention during the liquid-adding stage to make sure the rice doesn't dry out and burn. This recipe lays the steps out in a straightforward manner. Next time, I won’t add the cream to the dish, as it makes the end product a touch too rich for my taste. [Jennifer V.] This is a great meal if you’re in the mood for risotto, but want to add a (somewhat) healthy edge. The mix of spinach, arugula, and parsley lends a nice depth to the dish, with the flavors of the different greens really coming through. While many find risotto to be an intimidating dish, it really isn’t at all—it just requires some attention during the liquid-adding stage to make sure the rice doesn’t dry out and burn. This recipe lays the steps out in a straightforward manner. Next time, I won’t add the cream to the dish, as it makes the end product a touch too rich for my taste.

]]>