Ingredients
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5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
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1 10-ounce bag spinach, tough stems removed
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1 cup fresh basil leaves
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2 tablespoons extra-virgin olive oil
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1 cup chopped shallots or onion
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4 cloves garlic, minced
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1 ½ cups arborio, carnaroli or other Italian “risotto” rice
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¼ teaspoon salt
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1 cup dry white wine
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1 cup finely shredded Parmigiano-Reggiano cheese, divided
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Freshly ground pepper to taste
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1/3 cup toasted pine nuts (see Tip)
Directions
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Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
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Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
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Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
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Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
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Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.
Tips
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
Tip: To toast pine nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts (per serving)
288 | Calories |
10g | Fat |
34g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size about 3/4 cup | |
Calories 288 | |
% Daily Value * | |
Total Carbohydrate 34g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 10g | 21% |
Total Fat 10g | 13% |
Saturated Fat 3g | 13% |
Cholesterol 7mg | 2% |
Vitamin A 3327IU | 67% |
Vitamin C 6mg | 7% |
Folate 56mcg | 14% |
Sodium 612mg | 27% |
Calcium 181mg | 14% |
Iron 2mg | 13% |
Magnesium 54mg | 13% |
Potassium 400mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.