Spinach and Hazelnut Risotto
Recipe information
Yield
4 servings
Ingredients
Omit
Meat
Swap
Vegetable or wild mushroom stock (available on the soup aisle) for the chicken stock
Add
2 10-ounce boxes frozen chopped spinach, drained and wrung dry in a kitchen towel
Freshly grated or ground nutmeg, to taste
1 cup chopped hazelnuts, toasted
1 cup Gorgonzola crumbles
Preparation
Sauté the garlic and onions, then add the Arborio and barley as directed in the master recipe, #312, and cook for another minute or two. Add the wine or first cup of stock, then cook until starchy and almost al dente, ladling in the stock as necessary. Add the spinach, separating it as you drop it into the pot, and season with salt, pepper, and nutmeg. Stir in the grated cheese and adjust the seasonings. Serve the risotto in shallow bowls with toasted hazelnuts, Gorgonzola crumbles, and parsley on top.
