Baby spinach and roast tomato risotto
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Time to make:
50 mins, prep 5 mins, cook 45 mins
$2.04 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 375g cherry tomatoes
- 2 cups gluten-free salt-reduced vegetable stock
- 1 brown onion, finely chopped
- 1 1/2 cups arborio rice
- 3 cups (100g) baby spinach leaves
- 1 1/2 tablespoons lemon juice
- 1 tablespoon lemon zest
- green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray tomatoes with oil and place onto a baking tray. Bake for 15 minutes. Meanwhile, combine stock and 2 cups water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and simmer until needed.
Step 2 Spray a large saucepan with oil and place over medium heat. Add onion and cook, stirring, for 5 minutes, until soft. Add rice. Cook, stirring, for 1 minute. Add 1/3 cup stock to rice. Stir until rice has absorbed stock. Add another 1/3 cup stock. Repeat until rice is tender and creamy (about 25 minutes).
Step 3 With last 1/3 cup stock, add spinach and lemon juice to rice mixture. Cook, stirring, for 5 minutes, until spinach wilts. Remove from heat. Stir in 2/3 of tomatoes. Divide risotto among bowls and top with remaining tomatoes and lemon zest. Serve with a green salad.
In step 1, replace tomatoes with 500g diced pumpkin, roasted for 20 minutes.
About this recipe
First published: May 2010