Ingredients
Scale
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup white or yellow onion, chopped
- 1 cup arborio rice
- 1/4 cup white wine (such as pinot grigio)
- 4 cups chicken broth or chicken stock, hot
- 2–3 cups baby spinach
- 1/2 cup parmesan, shredded
Instructions
- In a medium sauce pan, heat the chicken broth and set aside.
- Heat a deep skillet or saute pan with over medium heat.
- Add olive oil, minced garlic and chopped onions and cook until onions are soft.
- Stir in rice and cook for 2 minutes to let it absorb the flavors.
- Stir in the white wine and cook until absorbed.
- Add one cup of hot broth to the rice, stir and cook until the broth is absorbed.
- Continue adding one cup of broth at a time and stirring until absorbed.
- After all the broth is added and absorbed, stir in the spinach.
- Remove from heat and stir in the parmesan.
- Serve immediately.
- Enjoy!!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: Italian