Spinach Risotto with Roquefort

Spinach Risotto with Roquefort
Photo by James Carrier


  • ¼ teaspoon olive oil
  • 3 to 4 cups hot spinach broth
  • ½ cup chopped onion
  • 1 cup arborio or other short- or medium-grain white rice
  • 1 tablespoon Roquefort or other blue cheese
  • Finely shredded lemon peel (optional)
  • Fresh-ground pepper
  • + 2 more ingredients
    • Sea or kosher salt
    • 1 teaspoon minced garlic

1. In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes. 2. Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Ad...

View full recipe at My Recipes


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