ISO spinach risotto

[Jennett]

A quick kitchen survey revealed a LOT of arborio rice, a bag of fresh spinach, and about a cup of white wine (which sadly I cannot drink as I've oddly become allergic to white wine :(). This makes me think it's time to make a spinach risotto. However, I don't any recipes for one, and recently, my ad hoc cooking endeavors have been less than spectacular. Not disasters, but leaving me wishing I'd set out with a plan. :o And in my book, one should never risk foiling a risotto! Can anyone help? (As a long time lurker, I have much faith in you all.) TIA!

[Grace]

Here are a couple, and both are easily modified (i.e., leave out the smoked gouda in the second one below, although I can vouch for the fact that it is a FANTASTIC recipe if you happen to have some smoked gouda in your fridge too! I just made it the other night and it's stellar.)

CookWare(tm) from Cooking Light(r)

Spinach Risotto With Sun-dried Tomatoes

SOURCE: Cooking Light YEAR: October 1995 PAGE: 145

INGREDIENTS FOR 5 SERVINGS:
4 (10-1/2-ounce) cans low-salt chicken broth
1/2 ounce sun-dried tomatoes, packed without oil (about 8), cut into 1/4-inch-wide strips
2 teaspoons olive oil
1/2 cup finely chopped onion
1-1/2 cups uncooked Arborio rice or other short-grain rice
1/3 cup dry white wine
6 cups torn spinach
3 tablespoons (3/4 ounce) grated fresh Romano cheese
1/2 teaspoon salt
1/8 teaspoon pepper

INSTRUCTIONS:
Bring broth to a simmer in a medium saucepan (do not boil). Combine 1/2 cup warm broth and tomatoes in a bowl; cover and set aside. Keep remaining broth warm over low heat.
Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add tomato mixture and spinach; cook
2 minutes, stirring constantly. Remove from heat, stir in remaining
ingredients. Yield: 5 cups (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 318 (15% from fat); PROTEIN 10.2g; FAT 5.2g (sat 1.5g, mono 2.4g, poly 0.7g); CARB 55.6g; FIBER 3.9g; CHOL 4mg; IRON 5.6mg; SODIUM 479mg; CALC 123mg

OK, HERE'S THE OTHER ONE!!!!

CookWare(tm) from Cooking Light(r)

Smoked-Gouda Risotto With Spinach and Mushrooms

SOURCE: Cooking Light YEAR: May 1999 PAGE: 172

INGREDIENTS FOR 6 SERVINGS:
Risotto:
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3-1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3-1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

INSTRUCTIONS:
Winning recipe - Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sauteed, or the salt will pull out their natural water and they'll poach.

1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time,
stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.

2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.

3. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired. Yield: 6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons Parmesan).

NUTRITIONAL INFORMATION:
CALORIES 480 (27% from fat); FAT 14.4g (sat 7.5g, mono 4.9g, poly 0.9g); PROTEIN 20.4g; CARB 68.4g; FIBER 4.9g; CHOL 41mg; IRON 6.5mg; SODIUM 983mg; CALC 318mg

[Gail]

Psst! Grace!

Speaking of leaving out things in the second recipe... ahem...:eek:

[Grace]

Oy Vay.....what a dip I am! (I am blonde, you know....I can't help it!! :D )

[aggie94]

What about the Low Fat Very Green Risotto from Risotto Risotti? Check out this thread for the recipe:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8286&perpage=30&pagenumber=2

[sneezles]

Here's one I have in MasterCook:


* Exported from MasterCook *

Green Rice

Recipe By :© Cole Publishing
Serving Size : 2 Preparation Time :0:15
Categories : Italian Side Dish
Simmered

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
2 tablespoons butter
1/2 shallot -- peeled and chopped
1 cup Arborio rice -- unwashed
1 cup fresh spinach -- raw
6 fresh parsley sprigs -- no stems
Sea salt
Fresh ground white pepper
1/2 cup Parmesan cheese -- grated

Pour broth into a saucepan and simmer slowly while cooking rice. Heat butter in a sauté pan or skillet, stir shallot into butter, and cook 1 minute. Add rice; stir into butter until well coated.

With a chef's knife chop spinach and parsley coarsely; stir into pan; add 1 cup hot broth and cook about 3 minutes until absorbed. Pour in second cup of broth and simmer 4-5 minutes until rice is tender but firm in center. If rice is hard, add hot broth 1/2 cup at a time until cooked, and season to taste.

Rice should be creamy and all liquid absorbed; when done, remove from heat, add grated cheese, and serve hot.


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Per Serving (excluding unknown items): 565 Calories; 18g Fat (30.0% calories from fat); 17g Protein; 77g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 3741mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : The Italians say: "Wash your hands, but never wash the rice."
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

This one calls for cooked brown rice but any long grain white can be substituted:

* Exported from MasterCook *

Green Rice

Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Light Meals Low Calorie
Low Cholesterol Low Fat
Low Sodium Side Dishes
Vegetarian Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup minced green onion
2 tablespoons minced garlic
1 teaspoon olive oil
1/4 cup dry sherry or white wine
1/2 cup chopped parsley
1/3 cup minced spinach leaves
2 tablespoons minced fresh basil
3 cups cooked long-grain brown rice
2 tablespoons pine nuts
2 tablespoons red bell pepper -- minced
1/4 cup grated Parmesan cheese

1. In a large skillet over medium-high heat, saute green onion and garlic in olive oil and sherry for 5 minutes, stirring frequently. Add parsley, spinach, and basil and cook for 3 more minutes.

2. Add rice and pine nuts and heat through, stirring constantly, for about 5 minutes. Remove from heat and stir in bell pepper and Parmesan cheese. Serve hot.



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Per Serving (excluding unknown items): 251 Calories; 6g Fat (23.5% calories from fat); 8g Protein; 38g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 111mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : Green Rice gets its color from minced or chopped parsley, spinach, green onions, and basil. It is a low-calorie version of Chinese fried rice -- only a teaspoon of oil goes into this dish. Try this colorful accompaniment to fish or chicken with Mediterranean Chicken With Balsamic Vinegar and Olives, or Fresh Trout Florentine.
Nutr. Assoc. : 3585 3505 0 3181 0 5085 3332 0 0 0 0


And in this one you can omit the prosciutto:


* Exported from MasterCook *

Rice with Chopped Vegetables

Recipe By :© Cole Publishing
Serving Size : 2 Preparation Time :0:15
Categories : Italian Main Course
Side Dish Simmered


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
2 tablespoons butter
1/2 cup Arborio rice -- unwashed
3 slices prosciutto
1 cup coarsely chopped vegetables:
3-4 spinach leaves, 1 carrot,
2 celery stalks, 3-4 green beans,
1 zucchini, and a few fresh peas
1/2 cup grated Parmesan cheese
Coarsely ground white pepper

Pour broth into a saucepan and simmer slowly while rice is cooking. Heat butter in a sauté pan or skillet; add rice, stirring until each grain is coated with butter and glistens, about 2 minutes.

With a chef's knife slice prosciutto into thin slices and stir into pan; add vegetables, cooking together 1 minute. Add 1 cup hot broth, stir, and cook for about 2 minutes, or until broth is absorbed. Add second cup of hot broth and cook slowly, uncovered, over low heat about 5-6 minutes, or until rice is done.

Test rice by tasting. As soon as rice is cooked but still firm in center, remove from heat. If rice is not done, add 1/2 cup hot broth and cook 3-4 minutes longer. Stir in grated cheese and season to taste with pepper; serve immediately.


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Per Serving (excluding unknown items): 509 Calories; 24g Fat (43.9% calories from fat); 20g Protein; 47g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 4425mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.

NOTES : Risotto with prosciutto, chopped vegetables.
Nutr. Assoc. : 0 0 0 3657 911 0 0 0 0 0

[Jennett]

I'll be making either the Spinach Risotto with Sun Dried Tomatoes or the Low Fat Green Risotto, as soon as promised cold front moves through tomorrow and I can stand near the stove again.