There is nothing quite like a steaming bowl of creamy risotto to take the chill out of a brisk evening. This hearty version combines earthy mushrooms and leeks with the bright, roasted pop of baby tomatoes for a sophisticated yet comforting meal that is well worth the wait.

Recipe Details

  • Yields: 4
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min

Ingredients

  • 3/4 cup Arborio Rice
  • 1 cup Baby Spinach
  • 2 Garlic Cloves
  • 4 1/2 cup Vegetable Broth
  • 1/4 cup Parmesan Cheese, shredded
  • 1/2 lb Baby Tomatoes
  • 1 Tbsp White Wine Vinegar
  • 1/4 cup Walnuts, chopped
  • 1/2 cup Leek, sliced
  • 1 cup Mushrooms
  • 3 Tbsp Unsalted Butter

Instructions

  1. Pour your vegetable broth into a medium-sized pot, cover it, and bring it to a gentle boil over medium heat. While the liquid warms, prepare your fresh ingredients by mincing the garlic, roughly chopping the baby spinach, and thinly slicing the mushrooms.
  2. Place a large non-stick pan over medium heat and melt the butter. Once it is hot, add the sliced leeks and mushrooms, seasoning them with a bit of salt. Sauté the mixture, stirring occasionally, for about 2 to 3 minutes until everything has softened. Add the Arborio rice, minced garlic, and white wine vinegar to the pan, stirring constantly for 1 to 2 minutes until the aroma is released.
  3. Begin adding the warm broth to the rice mixture one cup at a time. Stir the rice regularly, allowing the liquid to be completely absorbed before adding the next cup. Continue this process for 28 to 30 minutes until the rice has transformed into a creamy texture and is perfectly tender.
  4. While you are tending to the risotto, place your baby tomatoes on a baking sheet lined with parchment paper. Drizzle them with a tablespoon of oil and season with salt and pepper. Roast the tomatoes on the middle rack of your oven for 10 to 11 minutes, or until the skins just begin to burst.
  5. Once the final addition of broth has been absorbed and the rice is velvety, stir in the shredded Parmesan and baby spinach. Keep stirring for 3 to 4 minutes until the spinach has wilted into the rice. Gently fold in the roasted tomatoes. Portion the risotto into bowls and finish each serving with a garnish of chopped walnuts.

We hope you enjoy this restaurant-quality meal from the comfort of your own home tonight.