Sun-dried tomato parmesan risotto
This creamy sun-dried tomato and parmesan risotto features spinach, garlic, and lemon. It is naturally gluten free, vegetarian, egg free, and nut free.
Servings: 4 people
Ingredients
- 1 1/2 cups arborio rice
- 1 cup tightly packed spinach
- 1/4 cup sun-dried tomatoes
- 1 onion
- 3 cloves garlic
- 1/3 lemon
- 3 1/2 cups vegetable broth
- 1/2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese (vegetarian parmesan style cheese)
- 1/4 tbsp dried rosemary
Instructions
- Chop the onion, garlic, and spinach into small pieces
- Heat the butter in a pan over medium heat. Add the onions and cook for 10 minutes or until onions start to brown, stirring every 3-4 minutes
- Add garlic, spinach, and sun dried tomatoes. Cook for an additional 3-4 minutes
- Add the arborio rice and rosemary to the pan and toast the rice for 3-4 minutes
- Start adding the vegetable broth to the pan about a half a cup at a time. Wait 5-10 minutes until the broth starts to soak into the arborio rice then add another half a cup. Continue to add the broth half a cup at a time until it has all been added
- Turn off the heat and add the heavy cream and parmesan to the pan. Squeeze the lemon into the pan. Stir until the parmesan cheese melts