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* Add the second set of recipes - cheddar-crusted-chicken - colcannon-bake - easy-chicken-and-rice-casserole - fall-vegetable-and-chickpea-curry - ham-and-lentil-soup - newfoundland-cod-chowder - panang-style-beef-curry - perfect-potato-salad - turkish-red-lentil-soup - turkish-style-spiced-chicken - turmeric-flatbread - winter-risotto * Add the third set of recipes - beef-and-broccoli - egyptian-lentils - fajitas - irish-potato-casserole - mexican-meat-loaf - smoked-salmon-quiche - tabouleh - tofu-and-cashew-chow-mein * Add the fourth set of recipes - bean-salad - exotic-ginger-cumin-chicken - hakka-style-meatballs - one-pot-chicken-tetrazzini - smoked-salmon-pasta-primavera - spicy-kung-pao-style-chicken - zaatar-chicken-bulgur-bowls Co-authored-by: Joel Maxuel <joel@shell.skynet>
34 lines
1.6 KiB
Markdown
34 lines
1.6 KiB
Markdown
---
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title: Winter Risotto
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tags: ['mushrooms', 'rice', 'italian']
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date: 2022-08-09
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author: joel-maxuel
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---
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- ⏲️ Prep time: 15 min
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- 🍳 Cook time: 40 min
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- 🍽️ Servings: 4
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## Ingredients
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- 3/4 cup Arborio Rice
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- 1 cup Baby Spinach
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- 2 Garlic Cloves
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- 4 1/2 cup Vegetable Broth
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- 1/4 cup Parmesan Cheese, shredded
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- 1/2 lb Baby Tomatoes
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- 1 Tbsp White Wine Vinegar
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- 1/4 cup Walnuts, chopped
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- 1/2 cup Leek, sliced
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- 1 cup Mushrooms
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- 3 Tbsp Unsalted Butter
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## Directions
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1. Combine vegetable broth in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel and mince/grate the garlic. Roughly chop the spinach. Thinly slice mushrooms.
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2. Heat a large non-stick pan over medium heat. When hot, add the butter, onions, leeks, and mushrooms. Season with salt. Cook, stirring occasionally, until softened (2-3 mins). Add rice, garlic, and vinegar. Cook, stirring constantly until fragrant (1-2 min).
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3. Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and the rice is tender (28-30 mins).
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4. While risotto cooks, add tomatoes and a tablespoon of oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven until tomatoes start to burst (10-11 mins).
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5. When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan and spinach to risotto. Stir until spinach wilts (3-4 mins). Stir in roasted tomatoes. Divide risotto between bowls. Sprinkle walnuts over top.
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