Ingredients
- ⅛ cup pine nuts
- 3 cups chicken stock
- 4 cups water
- ¾ pound spinach, washed, ends trimmed
- 1 ½ tablespoons butter
- 1 tablespoon oil
- 1 tablespoon finely chopped onions
- 1 cup Arborio rice (see note)
- ¼ cup Parmesan cheese or to taste
- 2 tablespoons butter
- Salt and pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
429 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 36 milligrams cholesterol; 526 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
- In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
- In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
- In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
- Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.
- Arborio rice can be found at Italian markets and specialty stores.
45 minutes
Dining and Cooking