Risotto Tricolore with Sun-Dried Tomatoes, Spinach, and Parmesan

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (150g) sun-dried tomatoes, chopped 1 cup (150g) sun-dried tomatoes, chopped
• 2 cups (60g) fresh spinach, chopped 2 cups (60g) fresh spinach, chopped
• 1 cup (100g) Parmesan cheese, grated 1 cup (100g) Parmesan cheese, grated
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir to coat the grains with the oil and butter mixture.
4. 4.
   Pour in the white wine and cook until it has been absorbed by the rice.
5. 5.
   Gradually add the vegetable broth, one ladleful at a time, stirring constantly until each ladleful has been absorbed before adding the next.
6. 6.
   After adding about half of the vegetable broth, stir in the chopped sun-dried tomatoes.
7. 7.
   Continue adding the remaining vegetable broth, stirring constantly, until the rice is cooked al dente and has a creamy consistency.
8. 8.
   Stir in the chopped spinach and grated Parmesan cheese until well combined.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for about 15 minutes before chopping.

Tips & Tricks

• To enhance the flavor, you can add a splash of balsamic vinegar to the risotto just before serving.
• For a creamier texture, stir in a tablespoon of mascarpone cheese at the end.
• If you prefer a more intense tomato flavor, use sun-dried tomato pesto instead of chopped sun-dried tomatoes.
• To make the dish more substantial, you can add cooked chicken or shrimp to the risotto.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Risotto Tricolore hot, garnished with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. Pair it with a fresh green salad or crusty bread for a complete meal.

Presentation advice

To make the dish visually appealing, arrange a few spinach leaves and sun-dried tomatoes on top of the risotto before serving. The vibrant colors will make the dish even more enticing.