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Ingredients
- 3 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 2 x onions, diced
- 3 x cloves garlic, chopped
- 1 tsp each: dry basil, thyme
- 4 c. arborio rice
- 7 c. chicken broth, warmed
- 1 pkt (10 ounces) frzn, minced spinach, squeezed dry
- 1 c. grated Romano cheese plus more for topping
- 1Â 1/2 tsp salt
- Â Â Tomato sauce or possibly relish, optional
Directions
- Heat 1 1/2 Tbsp. of the butter and extra virgin olive oil in large, heavy-bottomed saucepan. Add in onions, garlic, basil and thyme; cook till soft and golden brown, about 5 min. Add in rice; cook, stirring occasionally, 5 min. Add in 1 c. of the broth; cook, stirring frequently, till almost absorbed. Repeat with remaining broth, 1 c. at a time, till rice is almost cooked through, about 25 min.
- Remove from heat. Stir in spinach, 1 c. of the cheese, remaining 1 1/2 Tbsp. butter and salt. Spread in jellyroll pan to cold.
- Form risotto mix into small cakes 1 Tbsp. at a time.
- Place on greased baking sheets.
- Heat broiler. Sprinkle tops with cheese; broil till lightly browned, about 20 seconds. Reduce heat to 350 degrees; bake cakes till heated through, about 10 min. Serve plain or possibly with tomato sauce or possibly relish, if you like.
- Make-ahead note: Prepare cakes through Step 2, but line baking sheet with wax paper instead of greasing it. Cover cakes with plastic wrap. Freeze till hard, about 3 hrs. Pack in storage container, separating layers with wax paper or possibly parchment. Freeze up to 3 months. Bake as in Step 3.
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