Spinach Risotto with Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
4 can(s) (10 1/2 oz each) low-sodium chicken broth |
1/3 cup(s) dry white wine |
1/2 cup(s) finely chopped onion |
3 tablespoon(s) grated fresh romano cheese |
2 teaspoon(s) olive oil |
1/8 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/2 ounce(s) sun-dried tomatoes packed without oil (about 8) |
6 cup(s) torn spinach |
1 1/2 cup(s) uncooked arborio rice |
Directions:
1. Cut sun-dried tomatoes into 1/4-inch wide strips.
2. Bring broth to a simmer in a medium saucepan (do not boil). Combine 1/2 cup warm broth and tomatoes in a bowl; cover and set aside. Keep remaining broth warm over low heat.
3. Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (20 minutes total). Add tomato mixture and spinach; cook 2 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients.
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