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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
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
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RECIPE
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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