Monday, November 1, 2010


So, like I mentioned in yesterday's post, this month I'm only posting Thanksgiving-friendly recipes. I'm sure quite a few of you are starting to think about what dishes you want to make for the feast. I personally go back and forth each year between making dishes that are traditional in my family (cream cheese mashed potatoes, green bean casserole, cherry pie, etc) and branching out because I like to try new things or revamp recipes.

Are you generally more traditional or do you like to try new things each Thanksgiving?

As a compromise, here's a side dish recipe that's classic but perhaps not quite what you're used to making for Thanksgiving. But still very appropriate, cozy and yummy. If you've never had risotto, it's basically the more attractive and alluring (and more tasty!) sister of regular rice. Sorry regular rice, it's nothing personal.

Btw, all of the recipes I post this month will be easy to double, triple or quadruple if you have a massively huge family like mine...or if you just really like to emphasize the feast aspect of the holiday.

In a large skillet, melt butter and olive oil together over medium heat. Pour in aborio rice and minced garlic; stir for about two minutes to soften the garlic.

Then pour in about 1 cup of broth. You can use either chicken, vegetable or beef broth. I used beef...because it's what I had and I had already been to the grocery store once yesterday.

Stir constantly until the broth mostly absorbs into the rice.

Then pour in another 1/2 c.

You want the broth to be hot while you're making this so that you don't have to bring the temperature of the rice back up every time you add more broth in. Because y'all, we're gonna add broth about 4 more times. It's a labor of love. But not really if you think about how long it takes to make plain brown rice. :)

When you get down to your final 1/2 c. of broth, toss chopped spinach into the pan as well as some salt and pepper.

Just like all the other times, keep stirring while the rice absorbs the broth.

Add in some freshly grated parmesan cheese. Yummy!

And serve it up while it's still warm. You could make this ahead of time but if you do, keep a little extra broth on hand to bring it back to life when you reheat it.

Spinach Risotto
Serves 4

2 tbsp. butter
1 tbsp. olive oil
1 c. aborio rice
2 cloves garlic, minced
3 c. hot broth (chicken, vegetable or beef)
1/2 bag baby spinach, chopped
1/2-1 c. freshly grated parmesan cheese

In a large skillet, melt butter and olive oil together over medium heat. Add rice and garlic, stir for two minutes to soften garlic. Pour in 1 c. of broth. Stir constantly until rice absorbs the broth. Pour in 1/2 c. more broth; stir until absorbed. Repeat until broth is gone - before adding the final 1/2 c, toss spinach into the pan along with it. As soon as the broth is absorbed and the spinach is wilted, add in the parmesan cheese. Stir until melted. Season with salt and pepper. Serve immediately.

1 comment:

  1. Hey, found your recipe on Pioneer Woman's Tasty Kitchen. Thinking of raiding the chard in the garden because I don't have any spinach, and I'm allergic to running to the store for one or two things. Besides, I've already been in town once today. Wish me luck!!!


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