Spinach And Tomato Risotto Recipes

KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO

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.

TOMATO, SPINACH AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

SPINACH AND TOMATO RISOTTO

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.