I made this recipe after having something similar at a restaurant. Source of the recipe is Nation's Restaurant News web site. Served it with some shrimp sauteed in olive oil and garlic and a side salad.
My changes:
1. I scaled the recipe to serve 2 (amounts below), however, I halved this recipe again and it was plenty for two people.
2. Didn't use the olive oil.
3. Used chopped sun-dried tomatoes instead of roasted tomatoes.
4. Used vegetable stock instead of chicken stock because I had some open in the fridge.
Risotto with Roasted Tomatoes, Goat Cheese and Spinach
Serves:2
Ingredients
1/4 cup extra virgin olive oil
3/4 cup Arborio rice
2 tbsp. butter
1/8 cup chopped onion
1/2 tsp. garlic
1/4 cup white wine or vermouth
4 cups chicken stock
3 roma tomatoes, roasted
1/4 cup goat cheese
1/8 cup Parmesan cheese
1/8 lb. spinach, chopped (1 big handful)
1/16 cup basil, chopped
Instructions
Sweat onions in 2 T butter. When onions are clear add garlic and cook for approximately 1 minute. Add Arborio rice and cook for 3 to 4 minutes, or until rice begins to become clear, then add white wine and reduce.
Begin adding hot chicken stock one cup at a time, stirring constantly. When risotto tastes only slightly al-dente, add tomatoes, spinach; add some salt and pepper. Continue stirring.
When cooked to your satisfaction, not too al-dente, add basil, goat cheese, Parmesan cheese, extra virgin olive oil, salt and pepper to taste. Cool slightly.
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