Spinach Risotto with Roquefort
Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.
- Servings: 3
Source: Sunset Magazine
Ingredients
- chopped onion
- teaspoon minced garlic
- teaspoon olive oil
- arborio or other short- or medium-grain white rice
- to 4 cups hot spinach broth
- tablespoon Roquefort or other blue cheese
- Sea or kosher salt
- Fresh-ground pepper
- Finely shredded lemon peel