Best 2 Spinach And Tomato Risotto Recipes

Indulge in the vibrant flavors of Italy with our delectable Spinach and Tomato Risotto. This classic dish combines creamy arborio rice, fresh spinach, juicy tomatoes, and a medley of herbs and spices, creating a symphony of textures and tastes. Dive into the step-by-step guide to master this culinary masterpiece, complete with tips on selecting the perfect ingredients and achieving the ideal risotto consistency.

Explore variations of this beloved recipe, including the vibrant Sun-Dried Tomato Risotto, bursting with tangy sun-dried tomatoes and aromatic basil. For a vegetarian delight, try the Spinach and Mushroom Risotto, where earthy mushrooms and spinach dance harmoniously in a creamy embrace. And for those craving a touch of seafood elegance, embark on the journey of making the Shrimp and Tomato Risotto, where succulent shrimp and ripe tomatoes intertwine in a flavorful embrace. Each recipe is meticulously crafted to tantalize your taste buds and transport you to the heart of Italy's culinary heritage.

Let's cook with our 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:

1. Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Look for fresh, flavorful spinach and tomatoes, and use a creamy, flavorful cheese like Parmesan or Asiago. 2. Don't overcook the rice: Risotto is a delicate dish, and it's important not to overcook the rice. The rice should be cooked through but still have a slight bite to it. 3. Stir the risotto constantly: Stirring the risotto constantly will help to prevent the rice from sticking together and will also help to create a creamy texture. 4. Add the liquid gradually: The liquid should be added to the risotto gradually, in small increments. This will help to prevent the risotto from becoming too soupy or too dry. 5. Season the risotto to taste: Season the risotto to taste with salt, pepper, and other herbs and spices. You can also add a squeeze of lemon juice or a knob of butter to finish the dish.

Conclusion:

Spinach and tomato risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover spinach and tomatoes. With a few simple tips, you can make a delicious and impressive risotto that will wow your friends and family.