Leek, Spinach, and Herb Risotto
A greener, more savory risotto with leeks, spinach, and peas-style freshness using ingredients from your list that fit the season and cook quickly. Since peas are not in your TSV, spinach and herbs provide the fresh spring feel.
Ingredients
- arborio risotto rice 1 cup
- Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek 5.49
- Simple Truth Organic® Baby Spinach BIG DEAL! 3 packed cups 5.00
- Organic Italian Parsley 2 tablespoons chopped 2.49
- Garlic 2 cloves 1.50
- Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 cups 1.67
- Kroger® Fresh Lemons Bag 1/2 lemon 4.99
- butter 2 tablespoons
- olive oil 1 tablespoon
- Parmesan 1/4 cup grated, optional
- salt to taste
- black pepper to taste
Instructions
- Warm the broth in a saucepan and keep it hot.
- Trim and thoroughly wash the leek, then slice the white and light green parts thinly. Mince the garlic. Roughly chop the spinach if the leaves are large.
- Heat olive oil and 1 tablespoon butter in a wide pan over medium heat. Add leek and cook gently for 4 to 5 minutes until soft and sweet, not browned. Add garlic and stir 30 seconds.
- Add 1 cup arborio rice and cook 1 to 2 minutes, stirring, until lightly toasted.
- Add hot broth one ladle at a time, stirring frequently and allowing each addition to absorb before the next.
- When the rice is almost tender, stir in the spinach in batches until wilted.
- Finish with the remaining 1 tablespoon butter, parsley, a squeeze of lemon juice, and optional Parmesan. Season with salt and black pepper.
- Serve right away while loose and creamy.
Cook time: 40 minutes
Estimated cost: About $12-15
Health notes: Lighter-feeling risotto with plenty of greens and less heaviness than deeper mushroom versions.
Drink pairing: Pinot Gris or Vermentino-style white if available. A dry rosé also works well.