Sun-Dried Tomato, Spinach & Parmesan Risotto
Just Keep Stirring….
It was over a bowl of risotto in Milan where we decided on our daughter’s name - we still have a copy of the menu! It was so good we decided to stock up on rice and figure out how to make risotto at home. This dish was actually made with the last bit of rice we bought in Italy - time for another trip back!
For this recipe I like to use a mix of parmesan and pecorino romano cheese. I almost always mix these two when I’m cooking Italian. The sun-dried tomatoes will rehydrate as you cook the risotto. If you prefer them dryer, you can always add them at the end.
Ingredients
Prep time: 10 minutes
Cooking time: 30 min (of constant stirring)
Yield: About 3 cups of cooked risotto
2 Tablespoons butter (or fat)
2 cloves of minced garlic
1/4 white onion, finely chopped
3/4c arborio rice
1.5oz spinach washed and rough chopped
1oz sun-dried tomatoes, finely chopped
1/2c parmesan cheese
1/4c grated pecorino romano cheese
3.5c chicken stock (see my home made chicken stock recipe)
Salt & pepper to taste
Preparation
Over medium heat melt the butter, and saute the garlic and onion until the onion becomes translucent.
Add in the sun-dried tomatoes
Pour in all of the rice and 1c of the chicken stock
Turn the heat down to medium-low so your risotto is just simmering
Stir constantly until all of the stock is absorbed.
Your risotto should look like this before you add more chicken stock
6. Once the first cup of stock is absorbed, add another cup of stock, continue stirring until that is absorbed. At this point I add in smaller increments so I don’t over add. I add in 1/2c increments 3 more times for a grand total of 3.5 cups of stock. You will know you’re done when the rice stops absorbing liquid.
7. Remove from the heat and stir in spinach. It will wilt on it’s own in about 30 seconds.
8. Once the spinach has wilted mix in the parmesan and pecorino romano cheese
