Green Risotto @senseicat

I love to serve this for lunch in winter because it is an elegant food with a vibrant color.

1/4 cup olive oil

1 medium onion finely chopped

1 1/2 cups Arborio rice

5 cups chicken stock

1/2 cup white wine

10 leaves fresh spinach

Garnish with roasted pine nuts or slivered almonds.

Heat the olive oil in a heavy 3 quart sauce pan. Add the onion and saute until golden brown, then add the rice and cook for a minute or so, stirring so that each grain in coated with oil.

Meanwhile, heat the stock. Add the wine to the rice and cook until it has evaporated, then start adding the stock. Pour a little at a time, then cook, stirring constantly, until the stock has been absorbed. Continue to add stock until the rice is al dente. This should take about 20 minutes.

Wash the spinach leaves, put them in the blender and liquefy them. You may need to add a tiny bit more water. Add the puree to the rice and stir it in. The rice will become a nice green color.

Serve with parmesan.

This is my adaptation of Martha Sgubin recipe. I cut the oil in half and added pine nuts or slivered almonds for the added crunchy texture.

To your health@senseicat