Spinach Risotto with Orange Gremolata
- 4Servings
Ingredients
- 3 tablespoons minced parsley
- 2 teaspoons orange zest
- 1 1/2 teaspoons minced garlic
- 2 cups arborio rice
- 1 cup white wine
- 3 shallots, minced
- 1 1/2 sticks butter
- 4 cups chicken stock, warmed
- 8 ounces baby spinach
- 1 cup mascarpone
Preparation
In bowl, mix parsley, zest and garlic. In pot, cook next 4 ingredients over medium, 5 minutes. Add stock, 1 cup at a time; cook, stirring until each cup is absorbed and adding spinach and mascarpone with the last cup, 18 minutes total. Season; top with gremolata.
