I’ve been on a health kick lately and have been having fun creating some new recipes. This recipe you can just make the spinach portion and not add the risotto, I added the risotto for some more filling!
What you need:
1 1/2 cups of risotto
1 yellow onion sliced
1 tablespoon of minced garlic
Salt and pepper to taste
4 cups of chicken broth
1/2 cup of shredded Parmesan cheese
1/2 box of mushrooms diced
1/2 cup of peas
4 cups of spinach or 1 whole bag
1 teaspoon of olive oil
Optional for spice is 1 teaspoon of chili flakes
Directions:
In a large sauce pan add mushroom into a pan and reduce until caramelized. Push to side of the removing from direct heat
Add risotto and drizzle with olive oil. Stir around and allow to cook for about 4 minutes until risotto begins to become translucent
Add 1 cup of chicken broth and stir every 3 minutes on medium to low heat
Continually add chicken broth whenever remaining broth is almost all absorbed
Once two cups of broth have been poured, add 1/2 of the cheese, save remaining for later.
Once you have one cup of broth left to add, combine peas, broth, and remaining cheese with risotto and continuously stir until the majority of the broth is absorbed.
In a separate pan, Combine onion, garlic, and olive oil in frying pan stirring regularly until onions begin to brown
Add a small amount of water and then add spinach once all the water has evaporated
Add salt and pepper, parmesan, and chili flakes and continue to stir until the spinach and broken down and begins to caramelize as well
Pour risotto into the pan with the caramelized onion and spinach, mix evenly and enjoy!
The trick with risotto is to stir continuously and add the broth slowly - this will give you the desired consistency
Serve and enjoy!!!
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