Best 2 Spinach And Tomato Risotto Recipes

Spinach and tomato risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. The combination of spinach and tomato creates a vibrant and colorful dish that is sure to please the eyes as well as the taste buds. Risotto is a type of Italian rice dish that is cooked in broth and stirred constantly until it becomes creamy and tender. The addition of spinach and tomato adds a fresh and flavorful twist to this classic dish. Whether you are a seasoned cook or a beginner, there is a spinach and tomato risotto recipe out there that is perfect for you. With a little time and effort, you can create a delicious and satisfying meal that the whole family will love.

Here are our top 2 tried and tested recipes!

KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO

Keto Creamy Spinach, Mushroom, and Tomato Risotto image

Very tasty and creamy. Cauliflower rice risotto, with spinach, mushrooms, and button tomatoes makes this dish a wholesome keto-friendly meal. I topped mine with 3 ounces of broiled salmon.

Provided by Sissy Ann

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
2 cups brown mushrooms, sliced
½ cup fresh spinach, or more to taste
2 cloves garlic, minced
2 cups frozen riced cauliflower
⅓ cup heavy cream
1 teaspoon paprika
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
½ cup cherry tomatoes, halved

Steps:

Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 9.3 g, Cholesterol 27.2 mg, Fat 21.2 g, Fiber 3.7 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 163.1 mg, Sugar 0.9 g

SPINACH AND TOMATO RISOTTO

SPINACH AND TOMATO RISOTTO image

Categories Rice Vegetarian

Yield Serves 6 as a main course

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
2 cans (14 oz.) veggie broth + 4 cans water
1 lg. yellow onion, finely chopped
6 cloves of garlic, minced
1 cup arborio rice
3/4 cup white wine
2 cans (14 oz.) chopped tomatoes with Italian spices, drained (reserve juice)
4 large handfuls of baby spinach
3/4 cup grated or shredded asiago cheese (or parmesan)
salt and pepper to taste

Steps:

Bring veggie broth, water, and reserved tomato juice to a simmer in a sauce pan. Heat oil over medium heat in a very large skillet or paella pan. Add onion and garlic and saute for 3-4 minutes or until softened. Add rice. Cook for 2 minutes, until grains are well coated with oil. Add wine. Stir almost constantly until wine is mostly evaporated. Add about a 1/2 cup of the simmering broth. Stir until almost evaporated. Keep adding 1/2 cup of broth at a time and stirring until evaporated each time before adding more broth. Continue this for about 30-40 minutes, adjusting the heat on the risotto to keep it lightly bubbling and on the broth to keep it lightly simmering (keep an eye on the amount of broth, and throw in some more water or broth if you start to run low). When the rice is a few minutes past al dente, add the tomatoes and cook for 3 minutes. Add the spinach in batches, stirring to mix in and cook down. Turn off the heat and stir in the cheese. Salt and pepper to taste.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your risotto. Look for ripe, juicy tomatoes, tender spinach, and flavorful broth.
Cook the rice slowly and patiently: Risotto is a labor of love, and it takes time to cook the rice properly. Be patient and stir the rice frequently so that it doesn't stick to the pan or burn.
Add the liquid gradually: The key to creamy risotto is to add the liquid gradually, allowing the rice to absorb each addition before adding more. This will help the rice cook evenly and prevent it from becoming too soupy.
Use a flavorful broth: The broth you use to cook the risotto will have a big impact on the flavor of the dish. Choose a broth that is flavorful and complements the other ingredients in the risotto.
Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Add it to the risotto at the very end of the cooking process, and stir it in just until it is wilted.

Conclusion:

Spinach and tomato risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. With its creamy texture, fresh flavors, and vibrant colors, this risotto is sure to impress your friends and family. So next time you're looking for a new recipe to try, give spinach and tomato risotto a try. You won't be disappointed!