Making Pop Eye Proud

Mmm. Spinach risotto. Don't get the wrong idea - it's only slightly healthy. Really, it's more like a cross between creamed spinach and a cheesy risotto, so the nutrients of the spinach are negated by lots of butter and parmesan. I think it was Mario Batali that said, "If your risotto isn't as good as a restaurant's, just keep adding butter and cheese." I like to apply that philosophy to a lot of things.

Spinach Risotto

Ingredients:

• 1 shallot, finely diced
• 3 tbs. butter
• 2 tbs. olive oil
• 1 cup Arborio rice
• 1/2 c. dry white wine
• 1 1/2 - 2 c. chicken broth
• 1 c. pureed spinach (about one package of fresh baby spinach, steamed and pureed)
• 1 c. parmesan cheese
• salt and pepper

Directions:

1. Melt 2 tbs butter with olive oil in pan over medium heat. Add shallot and saute until soft. 
2. Add rice and continue to saute and stir until it becomes a little bit translucent. 
3. Pour in white wine and cook, stirring frequently, until it has all been absorbed by the rice. 
4. While wine cooks off, heat broth for a minute or two in a large mug in the microwave. Until it gets a little bit steamy.
5. Add 1 c. broth. Like the wine, stir frequently and allow it to be absorbed by the rice. Do the same with the next 1/2 c. of broth (reserving the extra 1/2 c. in case you need it after adding the spinach puree). 
6. When the rice is nearly done and absorbed the broth, add the spinach puree. It will have a bit of liquid in it, so continue to stir and allow it to be absorbed. If after the spinach liquid is absorbed your rice is still too tough for you, add the remaining broth and continue. 
7. Turn off heat and stir in cheese and remaining 1 tbs butter until combined and melty. Serve!