Risotto is one of those things that might seem intimidating at first. It’s a rice, but kind of like a pasta and the texture is oh so important.
The “trick” with risotto is to just.keep.stirring. Add the liquid slowly, one cup at a time, and let it absorb into the rice before you add the next. Stir slowly. Keep it on a low simmer. And watch it. It’s not hard, but it does take patience. Soon you’ll have mastered better-than-restaurant risotto.
Serve this on it’s own, or as a side to these savory Rosemary Grilled Lamb Chops.
Risotto with Sun-dried Tomato, Artichokes, Spinach and Olives (V)
- 1 large onion
- 3 cloves garlic
- 4 1/2 c vegetable stock
- 6 tbsp. extra virgin olive oil
- 1 tbsp. coarse sea salt, plus more to taste
- 1/2 tsp. ground black pepper
- 1 1/2 c risotto rice
- 1 c sun-dried tomatoes
- 3/4 c white wine
- 1 c artichoke heart
- 1/2 c kalamata olives, pitted
- 4 oz goat cheese
- 8 oz baby spinach
- 1 oz parmesan cheese
- Mince the onion and garlic.
- Heat the vegetable broth in a saucepan and reduce the heat to low to keep the broth hot.
- Add the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion and garlic with sea salt and pepper until soft. Add the rice and sun-dried tomatoes and cook, stirring, for about 2 minutes.
- Add white wine to the rice and stir. When the liquid has completely absorbed, begin adding the vegetable stock, one cup at a time. Do not stop stirring. Repeat this process until you\'ve used all (or most of) the broth and the rice is tender and creamy-looking, but still al dente—about 15–20 minutes total. During cooking, check and adjust the heat, as needed, to maintain a steady simmer.
- Chop artichoke hearts and add to the risotto with olives and goat cheese crumbled in. Add sea salt and pepper to taste. Continue to cook until the ingredients are hot and well-combined. Use your hands to shred spinach; add and continue cooking until the spinach is just wilted to bright green. Finely shred parmesan and serve on top of steaming hot risotto.