Ingredients for 2
- ⅜ cup Arborio Rice
- ½ cup Baby Spinach
- 1 Garlic Cloves
- 2 ¼ cups Vegetable Broth
- ⅛ cup Parmesan Cheese, shredded
- ¼ lb Baby Tomatoes
- ½ tbsp White Wine Vinegar
- ⅛ cup Walnuts, chopped
- ¼ cup Leek, sliced
- ½ cup Mushrooms
- 1 ½ tbsp Unsalted Butter
- ½ small Onion, diced
- ½ tbsp Oil
- Salt and pepper, to taste
Instructions
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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.
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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).
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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).
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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).
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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.