Sun-Dried Tomato and Spinach Risotto BY : Christy Tchaparian

½ yellow onion, diced

olive oil (about 3 turns around the pot)

1 cup Calrose rice

2 tablespoons sun-dried tomatoes in olive oil (I get the big jar from costco that has the herbs and garlic in there... they're delicious)

white wine

1 cup frozen chopped spinach

2 cups water

½ tablespoon chicken bouillon

2 tablespoons parmesan cheese

Saute the onions in the olive oil until they're soft and turning slightly brown. Add the rice and sun-dried tomatoes and toast the rice until in turns translucent and then white again (took me maybe 5 minutes). Add the wine and de-stick any rice stuck to the bottom of the pot. Add the spinach, water, and bouillon (I tasted the liquid at this point to see if it needed any salt/pepper. Mine didn't.) and stir to combine. Lock the lid and cook for 7 minutes on manual. Quick release and stir in the cheese. I didn't need to cook mine any longer, all of the liquid was absorbed (the recipe says you can put the pot back on saute and let it sit for a bit if it's too soupy and the liquid will absorb).

Page footer