- 1 large onion sliced into thin rings
- 2 cloves raw garlic, chopped
- Olive oil (about 1 tbsp for the risotto and 1 for the onions)
- Butter (about 1 tbsp for the risotto and 2 for the onions)
- 1/4 cup dry white wine
- 5 cups low sodium chicken broth, warmed
- 1 cup arborio rice
- 1 cup fresh chopped spinach
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
- Caramelize the onions (heat oil and butter in a pan over medium heat, add onions and stir for 30-40 minutes until golden brown, being careful not to burn the onions or pan as you'll be using this pan to cook the risotto)
- Remove onions from the pan and add the rest of the oil and butter
- Add the garlic and stir for 1 minute.
- Add the rice; stir for 1-2 minutes.
- Add the white wine and stir until it is absorbed.
- Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!
- Before the final ladle of broth, add the caramelized onions and spinach. I chopped the onions so they wouldn't be too long and stringy next to the small grains of rice.
- When your final ladle of broth is halfway absorbed, add the cheese. This is my trick for making the risotto creamy.
- Season with salt and pepper, if desired.
Another delicious risotto! Using the pan that the onions cooked in was a great way to infuse the oil with the sweetness of the onions, therefore giving the risotto more flavor overall. We both loved this and I think it might be my favorite yet. Another one to add to the list!
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