Sun-dried Tomato Risotto With Spinach, Roasted Tomatoes and Pine Nuts

Confession of a Cooking Freak
by Confession of a Cooking Freak
4 servings
40 min

When I was a child, my grandmother used to cook risotto a lot for me - or at least she thought she was cooking risotto. In reality, it was only cooked rice with veggies and some pieces of meat. Ever since I've know that I want to become a professional chef, one of my biggest goals was to learn how to prepare the perfect risotto - one which is creamy and incredibly flavourful. And I think over the past years, I've managed to master it. This one is especially close to my heart - it contains all of my favourite things: Sun-dried tomatoes, spinach, pine nuts and A LOT of cheese and butter. I hope you'll enjoy it as much as I do.

Sun-dried Tomato Risotto With Spinach, Roasted Tomatoes and Pine Nuts
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
  • 1 Tbsp. + 5-6 Tbsp. butter
  • 1/4 onion, chopped
  • 1/2 cup risotto rice
  • 1/2 cup white wine
  • cca. 1 liter/4 cups stock (vegetable or chicken)
  • 1/4 cup/5-6 Tbsp. Sun-dried tomatoes, chopped
  • parmesan cheese (the more the better)
  • couple handful of spinach
  • cherry tomatoes
  • pine nuts
  • salt and pepper
Instructions
Melt 1 Tbsp. butter in a bigger pan. Add onion, cook until caramelized. Add risotto rice, cook for about a minute then add wine. Start adding the stock in very small portions. When it's halfway softened, add the Sun-dried tomatoes, then keep adding the stock, constantly stirring until the rice is completely soft. Turn off the heat. Add parmesan and butter, stir until well incorporated (it should be salty enough from the stock and cheese but season with salt if necessary).
While you keep adding the stock, roast the pine nuts in a pan until nicely roasted.
Let's make the veggies. In the same pan start to roast the spinach, season with salt (you can add some extra garlic or whatever you'd like). It will be done very quickly. Remove from the pan, add the cherry tomatoes, roast until slightly burnt.
Serve with some extra cheese. Enjoy :)
Confession of a Cooking Freak
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