kima
04-24-2001, 02:01 PM
Thought I'd share this one..it is foolproof ( I would Know!)
Baked Risotto with Spinach and Sun-Dried Tomatoes
2 pkg. fresh spinach,trimmed
2 Leeks
2 tbsp. butter
1/2 tsp. nutmeg
2 1/2c. Arborio or other short grain rice
3 cloves garlic, minced
7c. hot chicken or vegetable stock
4 oz. light herb and garlic cream cheese or herbed goat cheese
1/2 c. chopped oil packed sun-dried tomatoes
1/3c. grated parmean cheese
Rinse spinach and shake off excess water. In a large pot, cover spinach and cook over medium heat, with just the water clinging to the leaves for about 5 mins. or until wilted. Drain and squeeze dry: chop finely and set aside.
Meanwhile , trim roots and tough green leaves from leeks; cut in half length wise. Separate leaves and rinse under cold water to remove the grit.
In a large nonstick skillet, melt 1 tbsp. of the butter over medium heat. Cook leeks, stirring, until softened. Add the spinach, salt, pepper and nutmeg; cook stirring occasionally for 5-7 mins.
In a Dutch oven, heat remaining butter over medium heat; cook rice and garlic, stirring for 2 mins. Add 5c. of the stock;bring to a boil. Reduce heat to medium low cover and simmer for 15 mins. or until the rice is almost tender and most of the liquid is absorbed.
Stir in the remaining stock and cream cheese until blended;add spinach mixture and tomatoes.
Spread in a greased 13x9 baking dish. Sprinkle with parmesan.
(Can be made a head and chilled in the fridge for up to 1 day)
Bake in 350 F oven for 25-30 mins. or until the centre is piping hot and the top is golden.
Hints: You can use dry packed sun-dried tomatoes reconstituted in boiling water.
I used onions instead of the leeks.
This is a real winner and comes from the Nov. 1999 issue of Canadian Living. I'd love to hear what you all think of it!
Baked Risotto with Spinach and Sun-Dried Tomatoes
2 pkg. fresh spinach,trimmed
2 Leeks
2 tbsp. butter
1/2 tsp. nutmeg
2 1/2c. Arborio or other short grain rice
3 cloves garlic, minced
7c. hot chicken or vegetable stock
4 oz. light herb and garlic cream cheese or herbed goat cheese
1/2 c. chopped oil packed sun-dried tomatoes
1/3c. grated parmean cheese
Rinse spinach and shake off excess water. In a large pot, cover spinach and cook over medium heat, with just the water clinging to the leaves for about 5 mins. or until wilted. Drain and squeeze dry: chop finely and set aside.
Meanwhile , trim roots and tough green leaves from leeks; cut in half length wise. Separate leaves and rinse under cold water to remove the grit.
In a large nonstick skillet, melt 1 tbsp. of the butter over medium heat. Cook leeks, stirring, until softened. Add the spinach, salt, pepper and nutmeg; cook stirring occasionally for 5-7 mins.
In a Dutch oven, heat remaining butter over medium heat; cook rice and garlic, stirring for 2 mins. Add 5c. of the stock;bring to a boil. Reduce heat to medium low cover and simmer for 15 mins. or until the rice is almost tender and most of the liquid is absorbed.
Stir in the remaining stock and cream cheese until blended;add spinach mixture and tomatoes.
Spread in a greased 13x9 baking dish. Sprinkle with parmesan.
(Can be made a head and chilled in the fridge for up to 1 day)
Bake in 350 F oven for 25-30 mins. or until the centre is piping hot and the top is golden.
Hints: You can use dry packed sun-dried tomatoes reconstituted in boiling water.
I used onions instead of the leeks.
This is a real winner and comes from the Nov. 1999 issue of Canadian Living. I'd love to hear what you all think of it!