Creating your own recipes can be daunting, but using a neutral flavored base is a great way to learn how to play with flavors. Rice, chicken, potatoes.
I like to get creative with risotto. There’s something therapeutic to me about stirring a pot of soon-to-be-creamy Arborio rice.
I planned to make this dish the first Friday of Lent as a way to “sweet talk” my husband. As he isn’t Catholic, I don’t force upon him a fast or expect him to abstain from meat on Fridays. But if we’re eating in, we’re having either seafood or a meatless entrée. Most often I’ll make pasta, and brown up some meat or grill some chicken for him.
We ended up ordering pizza that Friday instead so this risotto became a beautiful “fancy” side dish to some baked chicken on another night. I wouldn’t recommend using this recipe as your main dish anyway. Now that I think about it, risotto isn’t often, if ever, served as a main dish – unless it has meat in it.
Sun-dried Tomato Risotto
- 5 C chicken broth
- 2 tbsp olive oil
- 1/2 green bell pepper, diced
- 1/2 large sweet onion, diced
- 2 cloves garlic, minced
- 1 C Arborio Risotto Rice
- 1/4 C vegetable stock or white wine
- 10 sun-dried tomato halves, chopped
- 1 C fresh spinach
- 1/4 C mascarpone
- 2 tbsp grated asiago cheese
- 1 lemon
- Bring chicken broth to a simmer over low to medium heat.
- In a large pot (I use a dutch oven) saute onion and bell pepper in olive oil over medium-high heat. Season with S+P. When onion is translucent add garlic and stir 30 seconds. Add rice and toast 2 minutes.
- Deglaze the pan with vegetable stock or white wine. Use a wooden spoon to scrape any brown bits from the pan.
- Once liquid is absorbed add 1-2 ladles of warm chicken broth. Stir often. Once liquid is absorbed repeat until rice is tender and creamy. You may not need all of the chicken broth.
- Once rice is cooked through reduce heat to low and add tomatoes, spinach, mascarpone, and asiago. Stir until spinach is wilted and cheese melted. Squeeze with lemon and serve.
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