Spinach Risotto -

2 tb Oil, olive

1 c Rice, uncooked

2 c Stock, chicken

1/4 ts Salt

10 oz Spinach; thawed

1/3 c Cheese, Parmesan, grated

1/4 ts Pepper, black

1 md Tomatoes

2-quart casserole, cook onion and olive oil on HIGH

3-4 minutes, until tender, stirring halfway through cooking. Stir in rice, coating each grain. Stir stock and salt into rice. Cook, covered, on HIGH

5-8 minutes, until boiling. Stir. Cook, covered, on MEDIUM (50 % power)

13-15 minutes, until liquid is absorbed and rice is tender. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan, and pepper into rice. Let stand, covered,

5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice. From: "October

1992 Good Housekeeping" Posted on GEnie by S.ZENSEN

23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator, net/node