Winter Risotto
Italian
Keep the broth warm so each addition does not cool the pan. Taste the rice before the last pour and stop while it still flows gently across the plate.
- Servings (recipe yield)
- 4 servings
- Prep time
- 15 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 3/4 cup Arborio Rice
- 1 cup Baby Spinach
- 2 Garlic Cloves
- 4 1/2 cup Vegetable Broth
- 1/4 cup Parmesan Cheese, shredded
- 1/2 lb Baby Tomatoes
- 1 Tbsp White Wine Vinegar
- 1/4 cup Walnuts, chopped
- 1/2 cup Leek, sliced
- 1 cup Mushrooms
- 3 Tbsp Unsalted Butter
Instructions
- 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.
- 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).
- 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).
- 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).
- 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.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license