Kickin' Creamy Spinach Risotto

 Bring on the fall dishes.  :)  This creamy spinach risotto dish is superb served as the main course or as a side.  It's loaded with antioxidants, vitamin C and A, choline to help in the prevention of artery hardening and the spinach is a great blood sugar stabilizer for those with diabetes. That's a great dish, Enjoy!

3 cups fresh chopped spinach
3 1/4 cups chicken broth
1 1/4 cup water
1 cup finely chopped onion
2 cloves garlic, minced

2 tbsp olive oil

1 cup brown  rice
1/3 cup white wine 

fresh cracked black pepper

sea salt

smoked chipotle powder (optional)

1/4 cup freshly grated Parmesan cheese (optional)

In a sauce pot, bring broth and water to a simmer and keep simmering.  In a large saucepan cook onion and garlic in oil over moderately low heat, stirring until softened.   Stir in rice, stirring in figure 8's until each grain is coated with oil. Add the wine, stirring until wine is absorbed. Add about 3/4 cup simmering broth, stirring constantly, until broth is absorbed. Continue adding broth, about 1/4 cup at a time, slowly stirring and allowing each addition to be absorbed before adding the next. When about half of broth has been added, reduce the heat to med-low if necessary to keep risotto at a steady slow simmer. Continue adding broth in the same manner until rice is tender and creamy looking, but still al dente (to the tooth) about 18-20 minutes.

Stir the spinach into the risotto then, add the smoked chipotle, salt and pepper to taste. Remove  from heat and stir in 1/4 cup Parmesan.