No More Crunchy Risotto!

My inspiration for this dish? How to get rid of this sad bag of frozen chopped spinach I had in the freezer for too long. Risotto is a big fear of mine since it always turns out mushy on the outside and crunchy on the inside for me. But it actually came out really yummy. I've been trying to get more greens into Sam's diet so I thought I'd try it. I served it with sauteed chicken breast.

I couldn't stop thinking about how perfect Kate's dish of sausage and cinnamon risotto was. Maybe it was the pot I've been using or the heat I was cooking it on. I tried using a similar pan. She used a Le Creuset braising pan. So all I have close to that is an All-Clad saucier pan. I was nervous that the heat was either too low or too high. I was lucky this time. Hopefully, my next batch will be just as good as this one.

Spinach Risotto
5 c. chicken broth
2 T. olive oil ( I used butter instead)
1 medium onion, diced
1-2 strips bacon/pancetta
1 c. Arborio rice
1 bunch of fresh spinach or 1 box of frozen spinach(squeeze all liquid out once thawed)
s+p
1/2 c. parmesan, grated
1/8 t. ground nutmeg

Bring chicken broth to simmer during the entire process.
Saute onion and bacon until bacon is translucent.
Add rice and stir until grains are chalky on outside.
Add one ladle of chicken broth. Stir until all liquid has been absorbed. Keep heat at a simmer throughout the cooking process.
Continue adding ladle by ladle. Then the rice is soft on the outside but hard in the middle, add spinach.
Continue adding broth until risotto is done. (20-40 min) Season with s+p. Turn off heat. Add in parmesan and nutmeg.

Do you guys have tips on making risotto? I'm all ears! Cath, I'm actually looking forward to eating these as leftovers. What a great meal to start the fall season. I can't stop posting. I've missed sharing with you guys and know that you are all making more than just a box of Mac and Cheese at home like I had been for my first trimester. Looking forward to reading your postings.