Spinach Risotto

I wanted something light tonight. Doug was eating Mexican leftovers, so I decided to make a spinach risotto for me.

Ingredients:

• 3 tablespoon parsley
• 1 tablespoon tarragon 
• 1 teaspoon oregano
• 2 cups loosely packed fresh spinach leaves
• 3 ounces feta
• 5 cups chicken broth (or water)
• 2 tablespoon finely chopped Vidalia onions
• 2 tablespoons olive oil
• 1 tablespoon  butter
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 1/2 cups (about 13 1/2 ounce) risotto-style rice
•  option - 1 ounce mozzarella or parmesan cheese
• option - 1/2 handful chopped pecans
   

Instructions:

1. Prepare a large ice bath. In a medium saucepan, heat stock to a boil. Add spinach, presssing down to submerge. Cook for 30 seconds, then transfer to ice bath and chill completely. 
2. Remove stock from heat.
3. Place spinach, parsley, tarragon, oregano, feta and 1/2 cup broth in food processor. Blend on high speed until completely smooth, about 30 seconds. 
4. Heat oil and butter in a heavy 12-inch skillet over medium-high heat until foaming subsides.
5. Add rice and cook until pale golden brown, stirring frequently (about 3 minutes.) Add garlic and minced onions and continue to cook, about 1 minute.
6. Add all but 1 1/2 cups of broth to skillet. Stir rice once, cover, and reduce heat to lowest setting.
7. Cook rice for ten minutes undisturbed. After 10 minutes, stir  rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
8. Remove lid from risotto. Add remaining broth. Turn up heat to high and cook, stirring and shaking rice constantly until thick and creamy. 
9. Remove from heat, stir in spinach puree. Season to taste with salt and pepper. Top with extra mozarella or parmesan cheese and chopped pecans.

Carole's Notes:

This was nice for dinner.

Adapted from http://www.seriouseats.com/recipes/2013/03/green-risotto-with-mushrooms-recipe.html