Baby spinach and roast tomato risotto
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
375g cherry tomatoes
2 cups salt-reduced vegetable stock
1 onion, finely chopped
1 1/2 cups arborio rice
3 cups (100g) baby spinach
1 lemon, 1 1/2 tablespoons juice and 1 tablespoon lemon zest
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Spray tomatoes with oil and place on a baking tray. Bake for 15 minutes. Meanwhile, combine stock and 2 cups water in a saucepan over a high heat. Cover and bring to the boil. Reduce heat to low and simmer until needed.
Step 2Spray a large saucepan with oil and place over a medium heat. Add onion and cook, stirring, for 5 minutes until soft. Add rice. Cook, stirring, for 1 minute. Add one ladle of stock. When absorbed, add another ladle, continuing until all stock absorbed.
Step 3Add spinach and lemon juice to rice. Cook, stirring, for 5 minutes until spinach wilts. Remove from heat. Stir in two-thirds of the tomatoes. Divide risotto among bowls and top with the remaining tomatoes and lemon zest.
In step 1, replace tomatoes with 500g diced pumpkin (roasted for 20 minutes).
Make it gluten free: Check stock is gluten free.
Serve sprinkled with a little grated Parmesan cheese and a green salad.
About this recipe
First published: October 2010