Angela's Italian Recipe for Spinach Risotto


Ingredients:
One 10-ounce package frozen chopped spinach 3 cups chicken broth 1 cup water 1 cup finely chopped onion 2 tablespoons extra virgin olive oil 1 cup long-grain rice 1/3 cup dry white wine or dry vermouth 1 teaspoon Pernod (if desired) 1/2 cup freshly grated Parmigiano cheese

Directions:

Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls. In a saucepan bring broth and water to a simmer and keep at a bare simmer. In a large saucepan cook onion in olive oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with olive oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still 'al dente', about 18 minutes. Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmigiano cheese. Serve risotto with remaining 1/4 cup Parmigiano cheese. Serves 2.

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