Surplus of spinach + @BHGFood tweet re: risotto = 2010 dinner planning. This morning I came across “Spinach-Pea Risotto” on Tweetdeck, courtesy of Better Homes & Gardens and it fit the bill: I had an abundance of nearly expired spinach and carrots in the fridge, Arborio rice and garlic in the cupboard, and frozen peas and homemade vegetable broth in the freezer. So minus a couple of ingredients (namely green onions, radishes and tarragon), we enjoyed risotto alongside turkey meatballs for dinner tonight.
Note: don’t leave the burner on after you add the final veggies and cheese to the cooked risotto. Turn it to low to keep it warm until served (or serve immediately as BH&G suggests). I ended up with a burnt pot but saved dinner in time!