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Roasted Tomatoes, Basil & Spinach Risotto

April 21, 2015 by Ariel 1 Comment

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Because I couldn’t live without risotto…

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Roasted Tomatoes, Basil & Baby Spinach Risotto
 
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Prep time
7 mins
Cook time
20 mins
Total time
27 mins
 
Author: ZestyandSpicy.com
Ingredients
  • 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)
Instructions
  1. - Prepare your miso broth. Reserve.
  2. - 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.
  3. - 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.
  4. - Deglaze your pan with the wine and keep stirring while the rice absorb the liquid.
  5. - 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.
  6. - 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.
  7. - 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.
  8. - 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.
  9. Bon Appetit!
3.2.2885

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Filed Under: Gluten Free, Popular Diets, Recipes, Risotto <3, Vegetarian Tagged With: Arborio, Arborio Rice, baby spinach, basil, cheese, easy, fire roasted tomatoes, gluten free, inspired, italian, miso, paprika, parmesan, recipe, risotto, rissotto, roasted, spinach, tomatoes, white wine, wine

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Comments

  1. plasterer bristol says

    December 21, 2015 at 6:52 am

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    Reply

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