Spinach Risotto

This spinach risotto is a creamy, dreamy delight! With added spinach for a pop of vitamins and color and the satisfying creaminess of the parmesan, this dish is comfort food at its best!

Ingredients

• 2 TBSP olive oil
• 1 medium, yellow onion, diced
• 1-½ cup risotto rice, dry
• 5 cups vegetable stock
• Sea salt and black pepper, to taste
• 8 oz frozen spinach
• 3 oz grated parmesan

Instructions

1. 1

   Heat the olive oil in a large skillet set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2. 2

   Add the rice and cook, stirring occasionally, for 3 minutes.

3. 3

   Lower heat to medium-low and add vegetable stock 1 cup at a time, stirring frequently. Wait until all the stock has been almost absorbed into the rice before adding the next cup. Keep repeating the process for about 16-17 minutes, until rice is cooked. Season with a pinch of salt and pepper.

4. 4

   Turn heat to low. Stir in the spinach and cook, stirring occasionally until warmed through, about 5 minutes.

5. 5

   Remove pan from heat and stir in the parmesan cheese. Serve immediately.