SPINACH and PARMESAN RISOTTO
5 cups vegetable broth
2 tbs. EV olive oil
1 tbs. butter
1 medium yellow onion, chopped
1 cup fennel, chopped
1½ cups Arborio or Carnaroli rice
½ cup Zanon Sauvignon Blanc
8 cups loosely packed baby spinach, stems removed, chopped
½ cup freshly grated Parmesan cheese
Salt and black pepper to taste
In a medium saucepan, bring vegetable broth to a simmer over low heat. Keep it warm throughout cook time.
In a large saucepan, heat olive oil and butter over medium heat. Add onion and fennel, cooking 5 minutes, until softened. Add the rice, stirring constantly to coat. Add wine and continue stirring as the rice absorbs the liquid. Add 1 cup of vegetable broth, stirring frequently until the liquid is absorbed. Once absorbed, add another cup of broth to the rice. Repeat, making sure each addition of liquid is absorbed before adding the next. Continue for 18-20 minutes, until rice is creamy and tender. Once cooked, remove from heat and stir in spinach and Parmesan. Season with salt and pepper to taste.
Time: 50 minutes