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A Recipe for You!SPINACH RISOTTOServings: 4 servings 1 small onions, chopped 2 tbl oil, olive 1 cup rice, uncooked 2 cup stock, chicken 1/4 tsp salt 10 oz spinach, thawed 1/3 cup cheese, parmesan, grated 1/4 tsp pepper, black 1 medium tomatoes Directions: in 2-quart casserole, cook onion and olive oil on high 3-4 minutes, until tender, stirring halfway through cooking. stir in rice, coating each grain. stir stock and salt into rice. cook, covered, on high 5-8 minutes, until boiling. stir. cook, covered, on medium (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender. drain spinach well, squeezing to remove all liquid. stir spinach, parmesan, and pepper into rice. let stand, covered, 5 minutes. remove seeds from tomato and cut into 1/2" chunks; stir into rice. from: "october 1992 good housekeeping" posted on genie by s.zensen [news queen], dec 23, 1992 mm by sylvia steiger, genie the.steigers, ci$ 71511,2253, gt cookbook echo moderator, net/node 004/005 |
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