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Preheat oven to 450°F.
Warm wine and stock in medium pot over medium heat.
Heat 3 tablespoons EVOO in a risotto pot or round-bottomed pan over medium to medium-high heat. Add shallots or onions and half the garlic and season with salt and pepper. Stir 2 minutes, add rice and stir a minute or 2 more, add about ⅓ of the warm stock and wine liquid. Stir vigorously, then let the liquid absorb before next addition of liquid.
Arrange tomatoes on parchment-lined baking sheet and season with salt, black pepper or red pepper flakes and thyme and spray with oil. Roast to char at edges and collapse, 12 to 15 minutes, one rack up from center.
Heat a skillet with 2 tablespoons EVOO, 2 turns of pan, over medium heat, add remaining 2 cloves garlic and stir 1 minute. Add spinach and wilt, season with salt and pepper and nutmeg, once wilted, remove from heat and add vinegar or lemon juice. Set aside.
Each time you add liquid to the rice, stir vigorously to develop the starch. It will take 18 minutes to cook to al dente from first addition of liquid. Add butter and cheese, adjust seasoning and serve in shallow bowls topped with spinach and roasted tomatoes. Pour extra juice from the tomato pan on top of the tomatoes, spinach and risotto.