Garlic and Tomato Risotto
Source of Recipe
My old recipe files
Recipe Introduction
Risotto to me is comfort food. This is an easy risotto recipe using vegetable broth, sundried and fresh or canned tomatoes and spinach too. /jmp
1 medium onion -- finely chopped
1 medium red bell pepper -- finely chopped
3 tablespoons garlic -- minced
1 tablespoons chopped sun-dried tomatoes -- not packed
-- in oil
1 cup fresh or canned tomatoes -- chopped and drained
1 teaspoon dried basil leaves
-- (to 2 teaspoons)
1/2 teaspoon dried oregano leaves
2 cups uncooked arborio rice
5 cups hot vegetable broth*
-- ( to 7 cups)
2 cups fresh spinach leaves -- chopped
1 tablespoons Parmesan cheese -- grated (optional)**
salt -- to taste
pepper -- to taste
Spray a 3-quart saucepan or 12-inch nonstick skillet with vegetable cooking spray. Heat over medium-high heat. Add onion; saute until soft but not browned. Add 1/4 cup vegetable broth if needed to prevent onion from browning. Add bell pepper, garlic, dried and fresh tomatoes, basil and oregano. Saute, stirring, about 5 minutes.
Add rice; saute about 1 minute. Pour in 1/2 cup broth. Bring to a boil; reduce heat to medium. Cook, stirring constantly, until liquid is almost completely absorbed. Add another 1/2 cup broth. Continue stirring and adding broth 1/2 cup at a time as it is absorbed.
Stop adding broth when rice is creamy and just tender, about 30-35 minutes. Remove risotto from heat and stir in spinach. Add cheese if desired and season to taste. Serve immediately.
Judi's note:
*1) I sometimes substitute 1/2 cup dry white wine for the vegetable broth.
**2) Add more Parmesan cheese if you like cheese. I certainly do!
Makes 6 servings.
Categories: Grains
Recipe from the files of Judi Mae Phelps.
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