When rice is cooked slowly and manipulated by stirring, the starch rubs off the grains and thickens the cooking liquid (usually broth). Arborio rice is traditionally used, but regular short-to medium-grain rice works well too.
Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy
- 4 cups chicken stock
- 2 Tbsp. olive oil
- 3 Tbsp. butter, divided
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, minced
- 1 box (10 oz.) frozen chopped spinach, thawed and drained
- ½ tsp. salt
- 2 cups Arborio rice
- 1 cup grated Parmesan cheese
- In a medium saucepan, bring the stock to a very slow simmer. Reduce to low and cover.
- In large saucepan over medium-high heat, heat olive oil and 1 tablespoon butter. When the butter melts, add the onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook an additional 30 seconds. Add spinach and salt; cook and stir for 3–4 minutes longer. Add the rice; cook and stir for 3 minutes.
- Using a ladle, add stock, ½ cup at a time, stirring frequently and cooking until the rice absorbs the broth. Continue adding stock and stirring, until the rice is tender, about 30 minutes. Add ¾ cup cheese and remaining 2 tablespoons butter; cover and remove from heat. Let stand for 4 minutes, then stir and serve sprinkled with the remaining ¼ cup cheese.