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

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.