Baked Risotto with Spinach and Sun-Dried Tomatoes

Makes 8 servings about 381 cal, 14 g pro, 10 g total fat

Baked Risotto with Spinach and Sun-Dried Tomatoes
Baked Risotto with Spinach and Sun-Dried Tomatoes

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pkg (10 oz/284 g) fresh spinach, trimmed

  • 2

    leaks

  • 2

    tbsp butter

  • 1/2

    tsp each salt and pepper

  • 1/4

    tsp nutmeg

  • 2 1/2

    cups Arborio or other short-grain rice

  • 3

    cloves garlic, minced

  • 7

    cups hot chicken or vegetable stock

  • 4

    oz light herb and garlic cream cheese or herbed goat cheese

  • 1/2

    cup chopped sun-dried tomatoes, soaked in hot water if dried

  • 1/3

    cup grated Parmesan cheese

Directions

Rinse spinach; shake off excess water. In large pot, cover spinach and cook over medium high heat, with just the water clinging to leaves for about 5 minute or until wilted. Drain well and squeeze dry; chop finely and set aside. Meanwhile, trim root and tough green leaves from leeks; cut in half lengthwise. Separate leaves and rinse under cold water to remove grit. Slice crosswise. In large nonstick skillet, melt 1 tbsp of the butter over medium heat; cook leeks, stirring occasionally, for 3 minutes or until softened. Add spinach, salt, pepper and nutmeg; cook, stirring occasionally, for 5 to 7 minutes or until tender. In Dutch oven, heat remaining butter over medium heat; cook rice and garlic stirring for 2 minutes. Add 5 cups of the stock; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until rice is almost tender and most of the liquid is absorbed. Stir in remaining stock and cream cheese until blended; add spinach mixture and tomatoes. Spread in greased 13 x 9” baking dish. Sprinkle with Parmesan. (Make ahead: chill in refrigerator; cover and refrigerate to up to 1 day. Increase baking time by 10 minutes). Bake in 350oF oven for 25 to 30 minutes or until center is piping hot and top is light golden.

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