Spin Dip Risotto Food

KNORR SPINACH DIP

Steps:

• Combine all ingredients in a bowl.
• Cover and chill in the refrigerator about 2 hours.
• Serve with your favorite dippers to your favorite people.
• A new serving idea: Hollow out cucumber slices and cherry tomatoes.
• Fill vegetables with spinach dip and garnish with a sprig of dill.
• MAKES 4 cups dip.

SPINACH DIP

Steps:

• Thaw and drain the spinach.
• Squeeze the spinach with paper towels to remove excess water.
• Mix all ingredients together in a bowl.
• Let set in the fridge for a couple hours before serving.
• I like to serve it inside a hollowed out round loaf of bread.
• Scoop out the loaf and place dip inside.
• I use what I scoop out for making croutons.
• Serve with fresh vegetables.

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

SPIN-DIP RISOTTO

Steps:

• Drain the liquid from the canned artichokes into a pot. Add the frozen spinach and heat to thaw.
• Finely chop the artichokes and set aside.
• Put olive oil and minced garlic into pot. Turn stove to medium heat. Add arborio rice and coat with the garlic and olive oil.
• Pour the spinach and liquid into the rice and stir.
• Heat 6 cups water to just below boiling.
• Add water to rice about 1/2 cup at a time and stir constantly.
• Rice will become thick and creamy from the friction of stirring, which releases the starch.
• Add the chopped artichokes to the rice with the last batch of water.
• Add salt and pepper to taste. Serve with grated Parmesan cheese if desired.