30 minutes prep time | Serves 6

Arborio rice has long, plump grains that work like little sponges to absorb all the delicious flavors you can add. For the creamy consistency of this dish, give it your full attention, stirring 20 minutes.

What you need:

• 5 c water or organic vegetable broth
• 1 bag (10 oz) organic baby spinach
• Sea salt and organic black pepper, to taste
• 3 Tbsp organic extra-virgin olive oil
• 1 large red Bermuda onion, finely chopped
• 2-1⁄2 c Arborio rice
• 2 stalks organic celery, including leaves, cut into tiny pieces
• 1/4 c organic white wine
• 2 oz grated Pecorino Romano cheese

What you do:

1. Measure the water or broth into a large pot. Add the spinach, salt, and pepper. Stir to combine, cover, and bring to a boil over high heat. Immediately turn off the heat and keep the spinach broth covered on the stove.
2. Heat the oil in a large skillet over medium-low heat. Add the onion. Sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the onion has softened. Add the rice and celery. Cook for 5 minutes, stirring frequently. Add the wine and cook, stirring constantly for several seconds until the wine is absorbed.
3. Add 1 cup of the spinach broth. Stir well to combine. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth.
4. Add another half-cup of the spinach broth. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth. Continue adding the remaining spinach broth, a half-cup at a time, stirring continuously for 2 minutes after each addition, or until the broth is absorbed. The risotto should be barely tender, thick, and creamy when done. Stir in the cheese. Taste for seasonings.

Per serving: 472 Calories, 11 g Protein, 79 g Carbohydrates, 3 g Fiber, 10 g Total fat (3 g sat, 6 g mono, 1 g poly), 283 mg Sodium, Vitamin A, Vitamin B6, C, E, Calcium, Manganese, Phosphorus