Risotto with Caramelized Onions and Spinach

We were all so enamored with Leek and Pea Risotto I made for the last recipe swap, so when I had a bag of baby spinach in the fridge that needed to be used up I immediately thought of risotto. Not surprisingly, Mary Ellen had a few spinach risotto recipes on her blog. Since I love caramelized onions I decided to make her Risotto with Caramelized Onions and Spinach.

SP couldn't believe that the only seasonings in the dish were the salt and pepper I used for the onions. There is just so much flavor from caramelizing them and the taste really shown through. He couldn't stop raving about it and is now a true risotto convert.

Risotto with Caramelized Onions and Spinach
As seen on Mary Ellen's Cooking Creations

2 tablespoons olive oil, divided
3 tablespoons butter, divided
1 large onion sliced into thin rings
Salt and pepper to taste
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-oz bag baby spinach, chopped
1/2 cup grated Parmesan cheese

Heat 1 tablespoon each of the oil and butter in a large pan over medium heat. Stir the onions often so they brown slowly. This can take 30-40 minutes. Adjust the heat as necessary to keep the onions from burning. I had to add a little water to the pan to keep the onions from burning and that helped pick up the browned bits from the bottom of the pan. Remove the onions from the pan and allow to cool before chopping into small pieces.

Add the other 1 tablespoon of oil to the pan. Add the rice and stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

Before you add the final ladle of broth, add the caramelized onions and spinach. Taste some of the rice to make sure it's cooked through. Turn off the heat and add the grated cheese and 2 tablespoons of butter.