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Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Electric pressure cooker for stocks, beans, braising, sterilization