Bush Tomato and Spinach Risotto with Green Bean and Almond Salad
G
Josy
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Tonight, enjoy a delightful Bush Tomato and Spinach Risotto with Green Bean and Almond Salad! First, quickly blanch your green beans for the salad. Then, with your chopped onion and minced garlic ready, sauté them to start the risotto. Toast the Arborio rice, deglaze with wine, and patiently add warm stock until creamy. Stir in tomatoes and spinach, finish with butter and parmesan, and top with your fresh salad and toasted almonds. No advanced prep needed! Dinner is ready in about 35 minutes.
Meat, Eggs, & Dairy
- 60 grams parmesan cheese
- 60 grams butter
Fresh Produce & Herbs
- 1 whole brown onion
- 1 bunch spinach
- 300 grams green beans
- 1 whole lemon
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons bush tomato spice blend
- to taste salt
- to taste black pepper
Pantry Items
- 1 1/4 liters vegetable stock
- 300 grams Arborio rice
- 125 milliliters dry white wine
- 1/3 cup sun-dried tomatoes
- 1/3 cup slivered almonds
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