Spinach Risotto

• servings: serves 4
• active time: 50 minutes
• total time: 50 minutes

Ingredients

4½ to 5 cups Winter Vegetable Stock variation for Fiery Digestion (page 161) or water

1 tablespoon ghee or olive oil

⅛ teaspoon asafoetida (optional)

1 cup minced fennel or celery

1 cup medium-grain risotto rice (Vialone Nano, Carnaroli, or Arborio are best), rinsed

1 teaspoon ground coriander

3 cups packed spinach leaves

2 tablespoons minced fresh parsley leaves

2 tablespoons minced fresh basil leaves

1 teaspoon salt, or to taste

¼ teaspoon freshly ground black pepper

(omit if you have acidic digestion)

1 tablespoon fresh lime juice

1 teaspoon olive oil

Directions

1. Bring the stock to a simmer in a medium saucepan; keep it warm over low heat.

2. Heat the ghee in a 3- to 4-quart heavy bottomed saucepan or saute pan over medium heat. Add the asatoetida, it using, and the fennel and sauté until translucent and lightly golden, about 5 minutes. Using a wooden spatula or spoon, stir in the rice and coriander and sauté for 1 minute.

3. Reduce the heat to low, add 1 cup of the warm stock, and cook, stirring frequently until the rice soaks up the liquid. Continue cooking by adding stock in ½-cup increments, stirring every minute or two for about 10 seconds, until the rice is almost fully cooked, about 20 minutes.

4. Fold in the spinach, parsley, and basil and continue cooking (add more stock if needed) until the rice is creamy and soft but still a bit chewy, about 5 minutes.

5. Remove the pot from the heat and energetically stir in the salt, pepper, and lime juice.

Drizzle with the oil and serve immediately.