Spin Dip Risotto Recipes

ULTIMATE SPINACH DIP

Steps:

• In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

ARTICHOKE RISOTTO

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

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.

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.