March 18, 2013

Spinach Risotto

You know those evenings, when you look at the clock, notice it's almost dinner time, and you have no idea what you're going to freaking make?

This is not typical for me - I am a planner in every sense of the word.  I think if I lost my ability to make lists, I would die.

However, once in a great while, dinner plans fall through and you have to whip something up in a hurry.  This can be both exciting and terrifying for a plant-based planner. 

On the one hand, it's exciting to see what you can make with ingredients you have on hand - to tap into your innate creative abilities, and apply them to cooking a great dinner. 

On the other hand, the thought of deviating from the plan, or not having an ingredient you need, is terrifying.

But, as it usually does, it all worked out in the end.



I've never shied away from sharing with the world my love for risotto.  Whether it's our Mushroom & Asparagus Risotto, or my favorite, Butternut Squash Risotto - I really haven't met a risotto I didn't like.

Well, except for the ones loaded with cream, butter, and cheese.

You see, that's the best part of making risotto - you don't need any of those fat-laden dairy products to make it creamy!  The starch that comes from cooking the Arborio rice slowly, makes the risotto rich and creamy all on its own.  No need to add that garbage.  It's just perfect the way it is.

I had some onions, garlic, and spinach on hand that night - so Spinach Risotto it was.

I love it when a good plan comes together....

Love & Kale,
Ali

**Comment below and tell me - what's your go-to dinner to make when you haven't planned and have no time?? **

Spinach Risotto

Print recipe here.

Ingredients:
  • 6 cups vegetable broth
  • 2 cups Arborio rice
  • 1 small onion, diced
  • 3-4 cloves garlic, minced
  • 3 cups fresh baby spinach, roughly chopped
  • 2 tsp poultry seasoning
  • 1/8 tsp red pepper flake (or more if you want it spicier)
  • Salt & pepper to taste
  • 2 tbsp Earth Balance (optional, I omitted)
Instructions:
  1. Heat broth in a medium saucepan.  Bring to a simmer, reduce heat to low, and cover. 
  2. Add a few tablespoons of veggie broth in a large heavy saucepan. Add onion and garlic, and cook about 5-10 minutes, stirring occasionally, until onions are translucent (add more water or broth as needed to keep from sticking).  
  3. Stir in poultry seasoning and crushed red pepper and cook another minute or two. 
  4. Stir in rice. Cook for a few minutes to toast the grains. 
  5. Begin adding the broth, a ladleful at a time, stirring gently until each one has been absorbed.  Continue stirring until rice is tender and creamy, but the grains are still firm – this should take about 20 minutes (it also serves as your arm workout for the day!).
  6. Stir in chopped spinach, and cook until spinach is wilted and incorporated.
  7. Remove from heat and stir in Earth Balance (optional - I omit it, but if you're just starting out, use it).  Adjust seasonings as needed and ENJOY :)
Dice your onions, mince your garlic

Arborio rice - uh oh, I'm almost out!

Saute onions, garlic - then add seasonings

Toast rice for a couple of minutes

Add your broth slowly, and stir, stir, stir! 

Add spinach, a touch of Earth Balance, and serve.  YUMMY!

2 comments:

  1. Red lentils & cous cous is my favorite 15min quick meal. We always have the ingredient in the pantry. Add fresh spinach and cranberries to the cous cous at the end and top the lentils with cashews. Hungry just thinking about it.

    The Project Kale Butternut Squash risotto is another favorite. The sage makes the dish!

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    Replies
    1. Cara, both of those sound awesome! And so quick and easy - love it! I have a great lentils and brown rice recipe that I'm dying to make - I'll post it ASAP :)

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