Spinach Toasted Walnut Risotto

One 14 oz can beef broth
3 tbs butter or margarine
1 cup converted rice
1 cup coarsely chopped onion
1 clove garlic, minced
2 tbs sherry
3 cups shredded fresh spinach
1/3 cup heavy cream
1/2 cup coarsely chopped toasted walnuts
Black pepper
Parmesan cheese

Add water to broth to make 2-1/4 cups liquid; set aside. Melt butter in large saucepan. Add rice, onion and garlic. Cook over medium heat, stirring constantly, 3 to 4 minutes. Add liquid and sherry, bring to a boil. Reduce heat. Cover tightly and simmer 20 minutes, remove from heat. Stir in spinach and cream. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in walnuts. Sprinkle with pepper and cheese.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana