Pandemic Pantry Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-5
Ingredients
  • 5 cups vegetable stock (canned or your own home made stock from potato peels and veggie scraps)
  • 2 tablespoons unsalted butter, divided use
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, diced
  • 3 garlic cloves, pressed or minced
  • Salt and pepper
  • 1¼ cups Arborio rice, rinsed
  • ½ cup dry white wine
  • 1 14-ounce can artichoke hearts, rinsed and quartered (or chopped if you prefer)
  • 3-4 cups cups organic baby spinach, cut into slivers or chopped
  • 3 organic tomatoes, cored, seeded, and chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, torn into small pieces
  • Freshly grated Parmesan
Instructions
  1. Heat the stock in a saucepan and keep warm over low heat.
  2. Melt 1 tablespoon of butter in a large skillet and add the olive oil. Sauté the red onion over medium heat for 3-4 minutes, followed by the garlic, salt and pepper. Sauté for another minute or so.
  3. Add the rinsed Arborio rice and sauté for 2 minutes.
  4. Add the white wine, and sauté until all the wine has evaporated.
  5. Add about a cup of the hot stock, and continue to stir.
  6. When the first cup of stock has been absorbed by the rice, add the rinsed and quartered (or chopped) artichoke hearts.
  7. Continue to slowly add stock, allowing each cup to be absorbed by the rice. When you are down to about one cup of stock, taste the rice and see how close to al dente it is.
  8. Add the spinach and the last cup of stock. Stir until most of the stock is absorbed but the risotto is still fairly "saucy." (If you run out of stock before this stage, you can add a use some boiled water to continue to cook the rice without harming the flavor.)
  9. Add the chopped tomatoes and the herbs, and cook over low hear until the rice is al dente (firm to the bite, but cooked through). Stir in some grated parmesan and the last tablespoon of unsalted butter, and season with a little more salt and pepper.
  10. Serve with a modest (or ample) sprinkling of Parmesan - depending on your taste and how much you have left of the wedge in your fridge!
Notes
© 2020 by Nancy Olah
All rights reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/pandemic-pantry-risotto/