Mediterranean Risotto Recipes

Steps:

• Heat olive oil in a large saucepan over a low heat.
• Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• Add white wine and stir until evaporated.
• Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• Cover saucepan with a tight fitting lid, and lower heat.
• Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• Stand for 10 minutes without removing the lid.
• Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• Serve immediately.

Steps:

• Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
• Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
• Stir in remaining ingredients. Cook 1 minute.

Steps:

• Keep stock simmering.
• Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
• Add rice and stir until grains are coated with oil and glistening.
• Add white wine and stir until it is absorbed by the rice grains.
• Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
• After the last addition of stock add baby spinach leaves and stir until wilted.
• Add semi-dried tomatoes and olives, stir until heated through.
• Add 2 Tbsp Parmesan cheese and stir through.
• Serve with extra Parmesan if desired.