Shelly's Recipe

CREAMY, CHEESY GARLIC RICE WITH SPINACH

Category: Rice/Risotto

3 1/4 cups chicken or vegetable broth
1 cup arborio rice
1 Tbsp. butter
1 small onion, finely diced
4 cloves garlic, minced
10 oz. spinach, trimmed and chopped*
1/4 lb. gruyere cheese, shredded
1/4 cup heavy cream or milk
salt and pepper

In a medium saucepan, bring the broth to a boil. Stir in the rice and then top with a tight-fitting lid. Reduce the heat to a simmer and cook until the broth is almost all absorbed, and the rice is almost cooked. Turn off the heat and allow the rice to finish cooking on its own.

Meanwhile, heat the butter in a large saute pan or medium pot. Add the onion and cook for a couple of minutes, and then add the the garlic. Continue to cook until the onion is tender, and then stir in the spinach. Cook until the spinach has wilted.

Add the rice to the spinach mixture, along with the cheese and cream/milk. Season to taste with salt and pepper, and stir until everything is well combined. If the rice looks too dry, add a splash more cream or broth to the pot. Serve immediately.


*If your spinach is not washed and thoroughly dry before starting, then wash it and shake off the excess water. Drop the spinach into a clean pot (with the bit of water still clinging to it), add a pinch of salt, and cook until wilted down. Then, when it’s cool enough to handle, wring out the excess water and chop the spinach. Wipe the pot out, saute the onions and garlic, and then add the spinach back in when you are mixing everything together.