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)
- Place rice in slow cooker and mix in oil until rice is coated.
- Add spinach, all seasonings except salt, and broth.
- Cook on high for 2 to 2.5 hours.
- Mix in parmesan (I suggest using a lot) and let sit for 15 minutes.
- Salt to taste.
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.