Sun-Dried Tomato Risotto with Spinach and Pine Nuts
- Number of Servings: 4
Ingredients
1 yellow onion, diced4 cloves garlic, minced2 tablespoons olive oil1½ cups Arborio rice5–6 cups vegetable broth⅔ cup rehydrated sun-dried tomatoes, sliced½ cup fresh spinach1 tablespoon chopped fresh basil (optional)2 tablespoons vegan margarine (optional)2 tablespoons nutritional yeastSalt and pepper to taste¼ cup pine nuts
•Heat onion and garlic in olive oil until just soft, about 2 to 3 minutes. Add rice and toast for 1 minute, stirring constantly.
•Add ¾ cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another ½ cup, stirring constantly. Continue adding liquid ½ cup at a time until rice is cooked, about 20 minutes.
•Add another ½ cup broth, tomatoes, and spinach and reduce heat to low. Stir to combine well. Heat for 3 to 4 minutes, until tomatoes are soft and spinach is wilted.
•Stir in basil, margarine, and nutritional yeast. Taste, then season lightly with a bit of salt and pepper.
•Allow to cool slightly, then top with pine nuts. Risotto will thicken a bit as it cools.
Serving Size: Serves 4
•Add ¾ cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another ½ cup, stirring constantly. Continue adding liquid ½ cup at a time until rice is cooked, about 20 minutes.
•Add another ½ cup broth, tomatoes, and spinach and reduce heat to low. Stir to combine well. Heat for 3 to 4 minutes, until tomatoes are soft and spinach is wilted.
•Stir in basil, margarine, and nutritional yeast. Taste, then season lightly with a bit of salt and pepper.
•Allow to cool slightly, then top with pine nuts. Risotto will thicken a bit as it cools.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 551.3
- Total Fat: 23.0 g
- Cholesterol: 0.0 mg
- Sodium: 899.0 mg
- Total Carbs: 77.3 g
- Dietary Fiber: 4.0 g
- Protein: 8.4 g
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