Dinner
Spinach and Sun-dried Tomato Risotto
This delightful risotto is awash with colour and flavour. Sun-dried tomatoes provide a lovely balance of acidity and sweetness while spinach provides a touch of earthiness. Crispy prosciutto and yummy asiago cheese round out this hearty oven-prepared dish.
Updated
Ingredients
- 2 tsp canola oil (10 mL)
- 4 slices of prosciutto, cut into thin slices
- 1 cup whole sun-dried tomatoes (250 mL)
- 2 Tbsp canola oil (30 mL)
- 1 large white onion, diced
- 3 garlic cloves, minced
- 2 cups Arborio rice (500 mL)
- 1/2 cup white wine (125 mL)
- 5 cups vegetable stock (1.25 L)
- 1 cups water (250 mL)
- 8 oz baby spinach (250 g)
- 1 cup grated Asiago cheese (250 mL)
Directions
- In a small non-stick sauté pan, heat canola oil over medium-low heat. Add prosciutto and cook until crispy, stirring occasionally. Remove from pan and place on paper towels to drain and cool.
- In a heatproof bowl, combine sundried tomatoes and enough boiling water to cover; soak until soft and plump. Discard water and roughly chop tomatoes.
- Preheat oven to 425°F (220°C). In a large ovenproof sauté pan, heat 2 Tbsp (30 mL) canola oil set over medium-high heat. Add onion to pan and cook until soft, stirring frequently. Add garlic and rice and cook for 3 minutes, stirring often.
- Add wine to pan and cook until absorbed, stirring often. Add vegetable stock and water and stir.
- Cover pan with aluminum foil, pressing down so that it almost touches the rice mixture. Cover with a lid and place in oven. Cook for 35 minutes. Remove from oven and place on burner over low heat. Remove lid and foil. Stir in sun-dried tomatoes, baby spinach and cheese and cook until rice is al dente. Divide risotto evenly between 8 bowls and top each with crispy prosciutto. Serve immediately.
Nutritional Analysis
| Calories | 340 |
|---|---|
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 20 mg |
| Sodium | 470 mg |
| Carbohydrates | 50 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Protein | 11 g |
| Potassium | 263 mg |
