Creamy Spinach Risotto

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Make as an appetizer with skewered, grilled blackened or cajun shrimp or as side dish.

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Steps

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Melt butter in deep pot and saut onion and garlic until translucent about 5 minutes.

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Add arborio to pot and saut for about 3 minutes.

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Add wine to rice and saut until nearly dry , then mix in spices.

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Add - cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.

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During step 4 , in a separate smaller pot , bring cup of stock to a simmer , add spinach and cover.

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Cook for 5 minutes or until tender.

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Turn off heat and allow to cool slightly while covered.

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Put cream into a food processor , add spinach mix including juice , and process until smooth.

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When risotto is nearly done , add spinach mixture and mix well.

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Simmer until risotto evaporates to a creamy consistency.

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Add cheese , mix , and serve.

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Ingredients

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fresh spinach, heavy cream, chicken stock, butter, onion, garlic clove, arborio rice, chardonnay wine, dried marjoram, coriander, cayenne pepper, garlic salt, nutmeg, mozzarella cheese, asiago cheese