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Spring Green Risotto
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Elevate creamy risotto with vibrant spinach and kale.
Ingredients:
  • 1 box (9 oz) frozen chopped spinach
  • 1/4 cup olive oil
  • 1 leek, finely chopped
  • 2 cloves garlic, minced
  • 1 cup packed chopped fresh kale
  • Salt and freshly ground pepper to taste
  • 1 cup uncooked short-grain Arborio rice
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 cup dry white wine
  • Grated Parmesan cheese, if desired
Instructions:
  • Thaw frozen spinach at room temperature before using.
  • Heat oil in a 10-inch skillet over medium-low heat. Sauté leek and garlic for 5 to 7 minutes until leek is soft. Stir in kale, salt, and pepper; cook for 3 to 5 minutes until kale is tender. Add rice and cook for 3 minutes, stirring occasionally until toasted.
  • Turn up the heat to medium-high and pour in 1 cup of chicken broth. Cook and stir the mixture gently until the rice has absorbed the broth. Repeat this step with the remaining 3 cups of broth and 1 cup of wine.
  • Once the final cup of liquid is nearly absorbed, chop the frozen spinach into cubes and sprinkle it into the risotto. Cook and stir until the spinach melts into the mixture. Stir in the cheese, taste, adjust seasonings, and serve for a delightful dining experience!

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