慢炖锅菠菜意式炖饭

慢炖锅菠菜意式炖饭

Ingredients

  • 3汤匙(45毫升)未加盐的黄油
  • 1个中等大小的洋葱,切细碎
  • 2颗丁香,剁碎
  • 2杯(473毫升)意大利粘粒米,例如阿皮罗米
  • 4杯(950毫升)鸡高汤
  • 1杯(237毫升)干白葡萄酒
  • 1茶匙(5毫升)盐
  • 1茶匙(5毫升)碾碎的黑胡椒
  • 1包(10盎司/280克)新鲜的菠菜,去茎,稍微切碎
  • 1/4杯(60毫升)切碎新鲜罗勒
  • 1杯(237毫升)新鲜磨碎的帕尔玛干酪

Directions

  1. 在一个大平底煎锅或可在炉火加热的慢炖锅内胆中倒入油,开中火融化黄油。添加洋葱和大蒜。搅拌几次,直到嫩熟,大约需要5分钟。
  2. 加入大米。边烹饪边搅拌2分钟,或者直到大米都蘸上调料。将大米混合料倒入可炉火加热的容器内,或者用勺子将大米混合料舀入慢炖锅内胆中。
  3. 倒入鸡高汤、酒、加盐和胡椒。
  4. 以高档慢炖1至1 1/2小时,或直到米饭柔软,并大部分的液体都吸收。
  5. 拌入菠菜,罗勒和帕尔玛干酪。再烹饪15分钟,直到菠菜软化,奶酪融化。

份量:6

RECIPE TAGS

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