SPRING GREEN RISOTTO

Spring Green Risotto image

Provided by Molly Yeh

Time 1h30m

Yield 2

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach
1/4 cup olive oil
1 leek, finely chopped
2 cloves garlic, minced
1 cup packed chopped fresh kale
Salt and freshly ground pepper to taste
1 cup uncooked short-grain Arborio rice
1 carton (32 oz) Progresso™ chicken broth
1 cup dry white wine
Grated Parmesan cheese, if desired

Steps:

Remove frozen spinach from freezer; let stand at room temperature so it thaws slightly.
In 10-inch skillet, heat oil over medium-low heat. Add leek and garlic; cook 5 to 7 minutes or until leek is soft. Add kale, salt and pepper; cook 3 to 5 minutes, stirring frequently, until kale is soft. Add rice; cook 3 minutes, stirring frequently, until toasted.
Increase heat to medium-high. Add 1 cup of the chicken broth, cooking and stirring mixture gently until rice absorbs broth. Repeat this process with remaining 3 cups broth and 1 cup wine.
When last cup of liquid is just about fully absorbed, chop frozen spinach into cubes. Sprinkle spinach into risotto. Cook and stir until it melts down into mixture. Stir in cheese. Taste and adjust seasonings. Serve and enjoy!

Nutrition Facts : ServingSize 1 Serving