Thursday, April 8, 2010

Spinach and Sun-Dried Tomato Risotto

My friend, Kati, discovered she has celiac disease about 6+ months ago. Ever since, she's been living the gluten free life and is feeling amazingly different and better. She has started a website featuring lots of delicious recipes that are all gluten free. These are all family recipes or just recipes that have become favorites of hers and Ben's that are either naturally gluten free or that she has converted to being gluten free. She just started the site at the end of March, so it is growing every week or so. Check it out - even if you don't need to eat gluten free! She's the Gluten Free Girlie.

As I've mentioned, I've been trying to clean out some things from the pantry, fridge, and freezer for the last few weeks. When I came across this recipe for spinach and sun-dried tomato risotto on Kati's site, I knew we had to try it. Not only did it sound delicious, but I had some organic arborio rice, sun-dried tomatoes, and spinach that I needed to find some uses for. So I made it for dinner this week and it was absolutely delicious! After every bite, Carson declared it "deeee-wishous!" He loved it! I loved it! Kevin loved it! A definite keeper!

I'll update with a picture later on.

Spinach and Sun-Dried Tomato Risotto

3 Tablespoons olive oil
4 cups spinach
1 onion, chopped
1 1/2 cups risotto rice
4 cups chicken stock
1/2 cup sun-dried tomatoes, chopped
2 teaspoons basil, fresh and minced or dried flakes
1/2 cup grated asiago or parmesan cheese
1/2 cup part skim ricotta cheese

In a food processor, finely chop spinach with 1 tablespoon of oil. (I also added the tomatoes)

In a frying pan or wok, heat the oil and sautée the onion until transparent. Add the rice, stirring until the rice is a little transparent. Add the tomatoes. (I actually kept my tomatoes out and chopped them up in the food processor with the spinach.) Pour in the stock, 1/2 cup at time, continuously stirring. Do not add more stock until the rice absorbs the already added stock. After about 30 minutes the rice should be creamy.

Turn off the heat and stir in the spinach, ricotta, basil and cheese. Add salt and pepper to taste. Let stand for 3-4 minutes before serving.

1 comment:

The Voogts said...

This sounds really good. I love risotto! Thanks for the link to Kati's site.