Wednesday, November 9, 2011

Spinach Tomato Risotto

Here’s a quick and easy dinner idea for those busy nights. This spinach risotto can be used as a side dish or main course; add some chicken or sausage if you want meat! These ingredients are staples at our house; they last so long. This meal is both nutritious and filling.

Spinach Tomato Risotto
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 4 large carrots, chopped
  • 1/2 lb spinach, fresh or frozen, defrosted
  • 1 – 15 oz can diced tomatoes
  • 1 1/2 cup risotto
  • 2 quarts chicken or vegetable stock
  • 2 cups water
  • salt & pepper
  • 3 teaspoons oregano 
  • olive oil

1. Preheat a large pot. Drizzle with olive oil. Add salt, pepper and onions. Saute until tender. Add garlic and saute for 2 – 3 minutes. 
2. Add canned tomatoes, oregano, spinach, and some vegetable stock. Place mixture in blender for just a few seconds for a smooth texture. 
3. Place back in pot. Add carrots, remaining vegetable stock and water. Bring to a boil and reduce heat to medium.
4. Add risotto cook for 15 - 20 minutes, or until risotto is tender. Stir constantly to prevent sticking.

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