Winter Risotto

⏲️ Prep time: 15 min

🍳 Cook time: 40 min

🍽️ Servings: 4

Ingredients

3/4 cup Arborio Rice

1 cup Baby Spinach

2 Garlic Cloves

4 1/2 cup Vegetable Broth

1/4 cup Parmesan Cheese, shredded

1/2 lb Baby Tomatoes

1 Tbsp White Wine Vinegar

1/4 cup Walnuts, chopped

1/2 cup Leek, sliced

1 cup Mushrooms

3 Tbsp Unsalted Butter

Directions

1. Combine vegetable broth in a medium pot. Cover and bring to a gentle boil

over medium heat. While broth comes to a boil, peel and mince/grate the

garlic. Roughly chop the spinach. Thinly slice mushrooms.

2. Heat a large non-stick pan over medium heat. When hot, add the butter,

onions, leeks, and mushrooms. Season with salt. Cook, stirring occasionally,

until softened (2-3 mins). Add rice, garlic, and vinegar. Cook, stirring

constantly until fragrant (1-2 min).

3. Add 1 cup broth from the medium pot to the pan with rice. Stir until broth

has been absorbed by rice. Continue adding broth 1 cup at a time, stirring

regularly, until liquid is absorbed, the texture is creamy and the rice is

tender (28-30 mins).

4. While risotto cooks, add tomatoes and a tablespoon of oil to a

parchment-lined baking sheet. Season with salt and pepper, then toss to coat.

Roast on the middle rack of the oven until tomatoes start to burst (10-11

mins).

5. When the last cup of broth has been absorbed and rice is tender and creamy,

add Parmesan and spinach to risotto. Stir until spinach wilts (3-4 mins).

Stir in roasted tomatoes. Divide risotto between bowls. Sprinkle walnuts over

top.