CREAMY RISOTTO WITH DRIED PLUMS
Ingredients6 oz butter 4 each medium onion, coarsely chopped 6 cups Arborio rice or medium grain rice 5 qts hot chicken broth 1 qt fresh baby spinach, loosely packed 24 oz quartered pitted dried plums 6 oz grated Parmesan cheese 1 tsp white pepper 1 tsp ground nutmeg
DirectionsIn a skillet, melt butter over medium heat. Add onion; cook and stir 5 minutes or until translucent. Add rice; cook and stir 1 minute or until rice is coated in butter. Increase heat to medium-high. Add chicken broth, 1 cup at a time, letting each addition absorb before adding the next cup, stirring constantly. Cook and stir about 15 to 20 minutes or until rice is tender and creamy. Remove from heat. Stir in spinach, dried plums, Parmesan, pepper and nutmeg. Remove from heat. Cover and let stand 5 minutes to heat through. *Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
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