Spinach and Ham Risotto

Wash 5 cups baby spinach and slice into threads.  Dice 4 oz cooked ham.

Bring 4 cups chicken stock to a boil, then reduce heat and simmer gently over low heat while cooking risotto.

Heat 1 tbsp oil with 2 tbsp butter in a deep pan over medium until the butter is melted. 

Add 1 small, chopped onion.  Cook, stirring occasionally for 5 minutes or until soft and starting to golden (do not brown).


Reduce heat and add 1.5 cups risotto rice ~ mix to coat

Cook, stirring constantly for 2-3 minutes, until rice is translucent

Add 2/3 cups dry white wine ~ stir constantly 1 minute until reduced

Gradually add stock, one ladleful at a time, stir constantly as rice absorbs each addition.

Increase heat so that liquid bubbles.  Continue until all stock is used and rice is creamy ~ add spinach and ham with last ladlefull of stock

Remove from heat and add 1 tbsp butter and 1.4 cup of light cream ~ mix well Stir in 3/4 cup freshly grated parmesan cheese until melts

Season to taste and serve at once.


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