Spinach Risotto

I recently bought some medium grain rice by mistake. While it tasted alright and my son loved it, I figured I would try something different with it. I found out that a lot of people use medium grain rice to make risotto. I'd never eaten risotto before, let alone cooked it, but I thought I'd give it a try. I used a recipe I found on Joelen's Culinary Adventures because it was simple and I had all the necessary ingredients already. The only variations I made from the original recipe was using the medium grain rice instead of the arborio rice, and I used more broth (probably because of the different rice). The recipe that follows is the recipe as I prepared it.

Spinach Risotto

• 6 cups chicken broth
• 1 1/2 cups medium grain rice
• 2 tablespoons olive oil
• 1 cup chopped frozen spinach
• salt and pepper to taste

Coat the bottom of a large saucepan with olive oil over medium heat. Add rice to pan and allow to toast up for a few minutes. When rice has turned slightly golden, add 1/2 - 1 cup of broth. Allow rice to absorb the broth and stir. Continue to add small amounts of broth slowly to the rice when its been absorbed. When all the liquid has been used, fold in spinach. Check for doneness and serve.