Vegetables from an Italian Garden: Season-by-Season Recipes
Tomato Spinach Risotto / Risotto con Spinaci e Pomodori
Page 48
Cuisine: Italian | Course Type: Main Courses
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friederike from Berlin,
Quite nice. The only thing I would really change are the tomatoes - next time I would use more, and I would probably use small ones, roast them first as described, and add them just a few minutes before the risotto is done. As it was now, the tomatoes disappeared into the risotto with hardly a trace.
It was difficult to taste the tomatoes and (though not quite as difficult) the spinach, because it was just a bit too salty, though that's always tricky to get right with risotto. Also, I had to add more liquid (possibly because I made only half a portion), and I used part stock, part water for the extra liquid - only water would have been better.
Edited a day later:
I made it again, this time using small tomatoes, roasted for 20 min instead of 10, and added at the very last moment - much better! I also used less stock and more water, and only added extra salt and pepper to the tomatoes, not the rice - it was still slightly salty, but not too much. Last, I used 1.5 times the amount of spinach, not removing the stems, and the amount was fine too. I noticed the stems a little bit, but not enough to make me want to remove them the next time.
(edited 6th March 2014) (0) comment (0) useful
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