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RISOTTO AGLI SPINACI

SPINACH RISOTTO
​VERY CREAMY, BUONISSIMO!

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM
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1 LB. SPINACH, COOKED AND CUT

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2 SMALL ONIONS, CHOPPED

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5 TBLSPOONS UNSALTED BUTTER

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1 LB. WHITE RICE, NOT PARBOILED

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2 QUARTS BOILING SALTED WATER OR VEGETABLE BROTH

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3 OZ. (90 GR.) FRESHLY GRATED PARMIGIANO REGGIANO CHEESE

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SALT TO TASTE

RECIPE

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PLACE THE BUTTER AND ONIONS IN A LARGE PAN OVER MEDIUM HEAT

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WHEN THE ONION BROWNED, ADD THE SPINACH AND STIR

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ADD THE RICE AND STIR. LET THE RICE COOK ABOUT 2 TO 3 MINUTES STIRRING CONSTANTLY

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ADD ONE TO TWO LADELS OF WATER OR AT A TIME, AND LET EVAPORATE AFTER EACH ADDITION, STIR 

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ONCE THE RICE IS COOKED, ADD THE PARMIGIANO CHEESE (YOU MAY ADD A LITTLE MORE BUTTER ALSO, OPTIONAL)  AND STIR. LET STAND, COVERED, ABOUT FIVE MINUTES BEFORE SERVING

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SERVE HOT WITH MORE GRATED (AND SHAVED, OPTIONAL) PARMIGIANO REGGIANO CHEESE, VERY CREAMY, ENJOY AND BUON APPETITO!!

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  • recipes
    • NEWS
    • Appetizers
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    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
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  • VIDEO RECIPES