Okay, sometimes I just don’t have the time to stand over a simmering pot for an hour stirring away … sometimes I just want the quick-and-dirty route. So here’s a fix for a mid-week hankering for sumptuous creamy risotto – start this healthy risotto on the stove, then simply plop it in the oven and walk away. Don’t worry – you’ll come back soon enough once it’s done … your nose and growling tummy will make sure of that!
Ingredients:
2 tbsp butter
1 onion, finely chopped
1 cup arborio or long-grain rice
19-oz can stewed tomatoes (any “Italian” flavour will work really)
2 cups vegetable broth
1 tbsp dried oregano leaves
1 tsp each garlic powder, salt and sugar
5 oz (1 log) goat cheese, crumbled
5 oz pkg baby spinach, about 8 cups
extra shaved Parmesan cheese
Directions:
1) Preheat oven to 400F (200C)., and melt butter in a large, ovenproof saucepan over medium heat.
2) Add onion and stir often until soft, 5 min.
3) Stir in rice until coated, then tomatoes – ensuring to stir often until liquid is almost absorbed, 4 to 5 min.
4) Then stir in broth, seasonings and sugar, and bring to a boil (stirring often!)
5) Tightly cover pan and bake in centre of oven until all liquid is absorbed, about 30 to 40 min.
6) Remove from oven, and stir in cheese and half the spinach.
7) Spoon into bowls and top with remaining spinach (and shaved Parmesan cheese if you wis
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