Thursday, December 4, 2014
Leek and Spinach Risotto
We didn't have a normal Thanksgiving this year...I lost my Dad on November 22 and most of the family had out of town guests in for the funeral. We all split up for the Holiday because of this. Normally we fry two turkeys for dinner and then three more the next day. We did fry a turkey for Marge and her guests and then one for us on Thursday.
And we did manage to fry two more turkeys yesterday to stash in the freezer and also decided to try a couple of small Cornish Game Hens. They were great! I made this risotto to serve along side.
Makes about 4 servings
4 Tbl butter divided 3/1
2 small leeks, white and pale green parts only, diced
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken broth
5 ounces chopped baby spinach
1/2 cup grated Parmesan
Salt and pepper to taste
In a medium sauce pan, melt 3 tablespoons of the butter. Add the diced leeks and sauté until softened. Add the rice and stir to coat all the grains.
Over medium heat, pour in the wine and stir until most of the liquid is absorbed into the rice. Now start adding the chicken broth, a little at a time, stirring all the while. Each time the rice absorbs the liquid, add more broth. Keep doing this until you've added all the broth. The rice should be creamy.
Stir in the last tablespoon of butter, the spinach and the cheese. Season to taste with salt and pepper.