Spinach and tomato risotto (Risotto con spinaci e pomodori) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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Notes about this recipe

  • Delys77 on September 27, 2013

    This was a nice little risotto but the recipe needed a little tweaking. I went with chicken stock as that is what I had on hand and I didn't dilute it with any water. Also, I added only 3/4 of a cup of wine but I added it to the sauteed rice so that it could cook off a bit. Finally I would add the spinach in just the last few minutes of cooking as adding it so early cooks out the colour and changes the flavour too much. I removed the skin from the tomatoes about 7 or 8 minutes in and then roasted them skinless to chat a bit for another 4 minutes or so. Lastly I added a few tb of butter at the end to enrich and I increased the parm to about 1 cup. With these modifications I thought this was very nice indeed.

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