Roasted Tomato & Spinach Risotto

A simple, comforting bowl of creamy roasted tomato and spinach risotto.


I punnet snacking tomatoes
I/2 bunch English spinach, sliced into 2cm ribbons
1 tbsp parsley, finely chopped
Olive oil
150g risotto rice
½ red onion, finely diced
½ cup white wine (dry)
3 cups vegetable stock (or chicken)
40g parmesan cheese, finely grated
½ lemon
Small knob of butter
Black pepper


Preheat oven to 180 degrees. In a ovenproof dish place tomatoes and drizzle with olive oil and season well with salt and pepper. Roast for 15-20 minutes until blistered. In a large heavy bottomed saucepan saute onion in the butter and a splash of olive oil. Then add rice. Coat well with onion mushroom mixture and  toast for 1-2 minutes. Add wine and reduce heat. Cook for a couple of minutes  until wine has been absorbed. Start to add stock ½ cup at a time. Stir in well and then leave to absorb until bubbles form on the top of the rice mixture. Add more  stock at this point – do not stir until you have added the stock and then gently mix  through. Repeat until all stock has been used. Before the last ½ cup stock, taste  the risotto – there still should be a little bit of bite to the rice – then add the  remaining stock and after 2 minutes turn off the heat. Add the spinach, grated  parmesan, lemon juice and chopped herbs. Leave to sit for 2-5 minutes and then  top with the roasted tomatoes and crumbed feta or extra parmesan. Serve  immediately. 


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