Baked Risotto with Spinach and Sun-Dried Tomatoes
By rdgplus3
Makes 8 servings about 381 cal, 14 g pro, 10 g total fat
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
Details
Preparation
Step 1
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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