Spinach Risotto

Spinach Risotto

This spinach risotto, in addition to coordinating well with my countertops, is both delicious and easy to make. It’s a variation of this basic recipe for slow cooker risotto.

I used less olive oil, though, left out the wine and used a full quart of broth, and added about a half bag of Trader Joe’s frozen chopped spinach. I also used onion powder instead of flakes and two teaspoons of pre-minced garlic.

I’m including the recipe below for quick reference, since one of my coworkers wanted to know how I made it.

  • 1 1/4 cup uncooked Arborio rice
  • olive oil
  • half bag of frozen chopped spinach
  • 1 qt broth (use chicken or vegetable)
  • 1 teaspoon (give or take) of onion powder
  • 2 teaspoons minced garlic (next time I’ll probably use more)
  • freshly grated pepper (I used multicolored)
  • salt (added after cooking)
  • grated parmesan (added after cooking)
  1. Place rice in slow cooker and mix in oil until rice is coated.
  2. Add spinach, all seasonings except salt, and broth.
  3. Cook on high for 2 to 2.5 hours.
  4. Mix in parmesan (I suggest using a lot) and let sit for 15 minutes.
  5. Salt to taste.
  6. Eat.

I ate this as a main dish and got about 3 servings. This is a bit low on protein, so you may want to use it as a side dish instead, or add tofu/seitan/tempeh, seafood, or pre-cooked chicken. This recipe also works well with mushrooms, except that I get sick of mushrooms after a while.

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