Salmon And Spinach Risotto With Red Wine Glaze

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Washington Post
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Ingredients

3 cups low-sodium vegetable broth

4 ounces (about 4 cups) baby spinach leaves, rinsed but not dried

Salt

Freshly ground black pepper

1 teaspoon olive oil

1 cup arborio rice

2 tablespoons finely diced yellow onion

1 medium clove garlic, minced (1 teaspoon)

4 teaspoons freshly grated Parmigiano-Reggiano cheese

4 skinless salmon fillets (about 4 ounces each), pin bones removed

1 teaspoon herbes de Provence or other dried herb seasoning blend (see NOTE)

1 cup dry red wine, such as a cabernet sauvignon

2 tablespoons light corn syrup

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