Because I couldn’t live without risotto…
Roasted Tomatoes, Basil & Baby Spinach Risotto
- 1 tablespoon of olive oil
- 2 big green onion, sliced
- 2 big garlic cloves, minced
- ½ cup of uncooked Arborio rice
- ½ cup of white wine
- 1 tightly packed cup of coarsely chopped basil leaves
- 1 loosely packed cup of baby spinach (either whole or coarsely chopped)
- 1 cup of canned fire roasted tomatoes (with some juice)
- ¼ teaspoon of paprika
- 1½ cup of strong miso broth (you might not use the whole quantity)
- 2 tablespoons of grated Parmesan
- Black Pepper to taste.
- Extra, finely chopped basil as garnish
- --------- Strong Miso Broth
- 1½ cup of hot water
- 3 teaspoon of miso paste (I used 1 year old, organic miso)
- - Prepare your miso broth. Reserve.
- - On the stove top, on high heat in a flat bottom stainless steel pan... heat the oil with the green onions and minced garlic. Grill for a minute or two.
- - Stir in the uncooked Arborio rice, don't stop mixing to make sure each grain of rice is well coated with oil and doesn't burn. About 1 minute.
- - Deglaze your pan with the wine and keep stirring while the rice absorb the liquid.
- - Only when all the wine is absorbed, stir in the tomatoes and a little bit of the miso broth. Keep stirring till 90% of the liquid is absorbed.
- - Add the chopped basil, baby spinach and paprika. Add a little bit of broth again and never stop stirring till the rice has absorbed the liquid again.
- - Usually, by the end of the recipe I have about ⅓ to ¼ cup of miso broth left unused. Since you never know how much liquid your canned tomatoes will give you, it's always better to be prepare a little bit more broth.
- - Once your rice is perfectly cooked and the liquid have been absorbed (it should have a gooey consistency although the rice shouldn't be too soft), remove from heat and stir in the grated Parmesan cheese. Serve and add a little bit of the finely chopped basil for the garnish.
- Bon Appetit!