Spinach and Hazelnut Risotto

Name: Spinach and Hazelnut Risotto
Yield: 4 servings
Ingredients: Meat; Vegetable or wild mushroom stock (available on the soup aisle) for the chicken stock; 2 10-ounce boxes frozen chopped spinach, drained and wrung dry in a kitchen towel; Freshly grated or ground nutmeg, to taste; 1 cup chopped hazelnuts, toasted; 1 cup Gorgonzola crumbles

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Meat

Swap

Vegetable or wild mushroom stock (available on the soup aisle) for the chicken stock

Add

2 10-ounce boxes frozen chopped spinach, drained and wrung dry in a kitchen towel

Freshly grated or ground nutmeg, to taste

1 cup chopped hazelnuts, toasted

1 cup Gorgonzola crumbles

Preparation

Sauté the garlic and onions, then add the Arborio and barley as directed in the master recipe, #312, and cook for another minute or two. Add the wine or first cup of stock, then cook until starchy and almost al dente, ladling in the stock as necessary. Add the spinach, separating it as you drop it into the pot, and season with salt, pepper, and nutmeg. Stir in the grated cheese and adjust the seasonings. Serve the risotto in shallow bowls with toasted hazelnuts, Gorgonzola crumbles, and parsley on top.

Rachael Ray 365: No Repeats

TagsRisotto Spinach Leafy Greens Vegetable Hazelnut Nut Arborio Rice Rice Rice & Grains Side Dinner Cookbooks

Recipe notes

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