Risotto with Spinach and Thyme

There is something so special about risotto.  It’s the texture, the creaminess, the Parmesan.  Add some wine, some, thyme and some spinach.  A perfect marriage of flavors.  This recipe calls for Parmesan broth but you could substitute vegetable or chicken stock.

Print Pin

Risotto with Spinach and Thyme

Course Side Dishes
Cuisine Italian

Ingredients

  • 1 cup Shallots, chopped (2 large shallots)
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 cup Italian Pinot Grigio
  • 2 cups Arborio rice
  • 6 cups Parmesan Broth
  • 3 oz baby spinach chopped (4 cups)
  • 1 tablespoon fresh thyme
  • 1/2 cup Parmesan grated
  • salt and fresh ground pepper to taste

Instructions

  • In a saucepan, melt butter and heat oil. Add shallots and sauté for 4-5 minutes or until they are translucent.
  • Add rice and continue sautéing for another 4-5 minutes. The edges of the rice should start to turn translucent.
  • Add the wine. Cook until all the wine has been absorbed into the rice.
  • Add 3 cups of the broth. Cook until the liquid has been absorbed, stirring occasionally. Don’t let rice stick to the bottom of the pan. Keeping adding rice 1 cup at a time, allowing the liquid to be absorbed before adding more broth.
  • Remove from heat and season with salt and fresh ground pepper. Fold in the spinach, thyme and Parmesan.