4 tablespoons of light butter
1 finely chopped onion
Salt and black pepper to taste
2 medium zucchinis, sliced
1 cup fresh spinach leaves, cut into thin strips
2 1/2 cups Brown Arborio Rice
1 cup dry white wine
2 liters beef broth
1 cup light cream
200g smoked salmon, sliced
3 tablespoons grated Parmesan cheese
4 tablespoons of light butter
1 finely chopped onion
Salt and black pepper to taste
2 medium zucchinis, sliced
1 cup fresh spinach leaves, cut into thin strips
2 1/2 cups Brown Arborio Rice
1 cup dry white wine
2 liters beef broth
1 cup light cream
200g smoked salmon, sliced
3 tablespoons grated Parmesan cheese
In a large skillet, melt half of the butter and add the onion
Cook over medium heat for 5 minutes
Season with salt and black pepper to taste
Add the zucchini and cook for an additional 5 minutes
Add the spinach and cook for another 5 minutes
Add the rice and cook for 4 more minutes
Add the white wine and let it almost dry
Then add enough beef broth to cover the rice, stirring occasionally
Add the remaining broth in small increments, stirring as the rice absorbs it
When the rice is al dente, stir in the light cream
Let it cook slightly., turn off the heat, add the smoked salmon and Parmesan cheese, and serve.
