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Tomato And Spinach Risotto

Trusted.Chef's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Onion 1 Small
  Olive oil 2 Tablespoon
  Canned tomatoes 14 Ounce, chopped
  Vegetable stock 1 Pint
  Risotto rice 5 Ounce
  Spinach leaves 8 Ounce
  Unsalted butter 1⁄2 Ounce
  Sun dried tomatoes in oil 6
  Parmesan cheese 1 Ounce
  Salt To Taste
  Black pepper To Taste, ground
Directions

GETTING READY
1. Crush the garlic and finely chop the onion. Heat the oil in a frying pan, add the garlic and onion and fry for 2 to 3 minutes until softened.
2. Pour the tomatoes and stock into a small saucepan, bring to the boil, then reduce the heat to a gentle simmer.
3. Stir the rice into the frying pan with the onion and garlic and stir-fry until well coated. Add 1 ladleful of the stock mixture, stirring until absorbed, then add another ladle of stock and continue until nearly all the stock has been used. This will take about 15 minutes. Season with salt and pepper to taste.

MAKING
4. Wash the spinach and put it in a pan, with only the water still clinging to the leaves after washing, a knob of the butter and salt and pepper, and cook for 2-3 minutes until just tender. Tip into a bowl and leave to cool a little.
5. Snip the sun-dried tomatoes into small dice. Shave off some slices of the Parmesan cheese, set aside for garnish, grate the remainder.

FINALISING
6. Squeeze out the excess moisture from the spinach and roughly chop.
7. Just after adding the last ladleful of stock to the rice, stir in the diced tomatoes, grated cheese, remaining butter and the spinach and cook until all the liquid has been absorbed and the rice is just tender.

SERVING
8. Into bowls, spoon the risotto, garnish with the Parmesan shavings and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Gourmet
Ingredient: 
Rice
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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