Stashcook: Meal Planner & Recipe Keeper

Sun-Dried Tomato and Spinach Risotto Recipe

Stashcook

This is a creamy rice dish with sun-dried tomatoes and spinach. It's cheesy and has a little garlic taste. You cook the rice slowly and stir a lot. It's a warm, yummy meal for dinner.

Ingredients

350 g Arborio Risotto Rice
1.2 L Vegetable Stock
1 Medium Onion, finely chopped
3 Garlic Cloves, minced
2 Tbsp Sun-Dried Tomato Paste
150 g Sun-Dried Tomatoes, chopped
100 g Baby Spinach
1 Tbsp Fresh Thyme
4 Tbsp Unsalted Butter
120 g Parmesan Cheese, grated
Salt to taste
Black Pepper to taste
2 Tbsp Olive Oil

Method

1
In a pot, heat the vegetable stock until simmering, then reduce heat to keep warm.
2
In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add the Arborio rice to the pan, stirring to coat with the oil and butter. Toast the rice for 2 minutes.
5
Mix in the sun-dried tomato paste, chopped sun-dried tomatoes, and fresh thyme, stirring for another minute.
6
Gradually add the warm vegetable stock to the rice, one ladle at a time, stirring constantly. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 30 minutes.
7
Stir in the baby spinach and cook until wilted.
8
Remove the pan from heat and stir in the remaining 3 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
9
Cover the pan and let it sit for 2 minutes to allow the flavors to meld.
10
Serve the risotto hot, garnished with extra Parmesan cheese if desired.

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