Creamy Sun-Dried Tomato And Spinach Risotto Recipe

About this recipe

A rich and creamy risotto featuring sun-dried tomatoes, fresh spinach, and a hint of basil, perfect for a comforting, satisfying lunch.

Ingredients

• - Potts Vegetable Stock Can
• 1 Kg Tomatoes 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• 830G Turkish Tomato Paste, 830G
• 114G Thai Taste Basil Leaves, 114G
• - Sunita Lemon Juice Organic
• 60G Toasted White Sesame Seeds, 60G
• - Organic Sundried Tomatoes
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Heat olive oil in a large pan over medium heat for 2 minutes until warm.
2. 2. Add the Arborio rice and stir for 2-3 minutes to lightly toast the grains.
3. 3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed before adding more.
4. 4. Chop sun-dried tomatoes into small pieces and add them to the risotto after 10 minutes of cooking.
5. 5. Mix in tomato paste and stir well to enhance the flavor of the dish.
6. 6. Continue adding stock and stirring until the rice is tender but still has a slight bite.
7. 7. Add fresh spinach to the pan and cook for 2-3 minutes until wilted.
8. 8. Stir in coconut milk to give the risotto a creamy texture and rich flavor.
9. 9. Season with salt, black pepper, and freshly squeezed lemon juice, mixing thoroughly.
10. 10. Finely chop basil leaves and sprinkle over the risotto for a fresh, aromatic finish.
11. 11. Remove from heat, cover, and let rest for 2 minutes to allow the flavors to meld.
12. 12. Serve warm, garnished with additional basil leaves if desired.