• 1 quart Vegetable Broth
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1 Onion, minced
• 3 cloves Garlic, minced
• 1-1/4 cups Arborio rice
• 1/2 cup white Wine

• 8 oz pkg of fresh baby Spinach
• 4 tbsp Butter
• 2/3 cup grated Parmesan cheese
• 1/2 cup heavy Cream
• Salt and Pepper to taste
  

Steam 8 oz baby spinach. Remove from heat, drain, cool, and then squeeze out extra moisture. Chop or cut into small pieces.

Heat vegetable broth in a stockpot over medium-low heat until warmed, and keep handy.

Heat 2 tbsp butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot vegetable broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

Mix 4 tbsp butter, spinach, Parmesan cheese, and heavy Cream into risotto until fully incorporated; season with salt & pepper to taste.

Serves 6-8

This recipe is totally like "HEAVEN" to me. It just takes a little patience to make it - because you need to hover. But the extra love you put into it will definitely pay off . . . enjoy!