Spinach and Sun-dried Tomato Risotto
| Category: | Savoury Mains |
Ingredients
For
5
Person(s)
Main
| 1/4 cup butter, unsalted |
| 2 cups Arborio rice |
| 4 cups chicken stock |
| 1/2 tsp Kosher salt |
| 4 pieces green onions, divided |
| 2 cups spinach, chopped |
| 1/2 cup sun-dried tomatoes, chopped |
| 3 Tb yoghurt or mascarpone |
| 1/2 cup parmigiano regiano cheese, divded |
Spinach and Sun-dried Tomato Risotto Directions
- Heat the Pot & Toast the Rice
In a large pot over medium heat, melt the butter. Add the rice and stir to coat each grain, lightly toasting it for about 1–2 minutes. - Add the Stock Gradually
Pour in about 1 cup of chicken stock and stir continuously until the liquid is absorbed. Repeat this process, adding one cup at a time, allowing the rice to absorb the stock before adding more. - Incorporate the Aromatics & Wine
Before adding the final cup of stock, stir in the salt, green onions (all of them except for a few for garnishing) and a splash of white wine. Let the wine cook down slightly, then add the last of the stock. - Add the Spinach & Sun-Dried Tomatoes
Once the final addition of stock is nearly absorbed, stir in the spinach and sun-dried tomatoes. Continue stirring until the spinach wilts and the risotto reaches a creamy consistency. - Finish with Cheese & Yogurt
Remove from heat and stir in the Parmigiano Reggiano cheese (leaving a bit for garnishing) and yogurt until fully incorporated. Cover the pot and let the risotto rest for 5 minutes. - Serve & Enjoy
After resting, give the risotto a final stir, garnish with the remaining green onions and Parmigiano Reggiano cheese and serve warm.
