Creamy Tomato Risotto with Spinach

When I get home from a tiresome workout and feel incredibly hungry, I long for nothing more than a big plate of this delicious risotto. Actually, this risotto is stirred up super fast and requires only 4 ingredients: sieved tomatoes, spinach, parmesan, and basil.

The risotto is cooked in the sieved tomatoes and does not feel as rich as other risotto recipes. On the contrary, it tastes fruity and light. The spinach provides a proper nitrate intake and supports your muscle growth (don’t you believe in Popeye?). I would never be sparing with basil and parmesan. I mean a good Italian recipe should include a good amount of basil and parmesan, am I right? By the way, a shot of red wine in the tomato sauce makes the risotto even better. 


Ingredients for 4 persons:

1 garlic clove
1 tbsp olive oil
250g risotto rice
500ml sieved tomatoes
500ml vegetable stock
Salt & Pepper
a decent handful of fresh spinach
1 cup parmesan, grated
1 cup fresh basil leaves

  1. Cut the garlic into thin slices. Wash the risotto rice, spinach, and basil thoroughly. Cut the stalks from the spinach leaves. Mix the sieved tomatoes and vegetable stock in a jug from which you can pour easily. Grate the parmesan.
  2. Heat the oil in a large saucepan. Add the garlic and rice and fry both until they are lightly brown.
  3. Over medium heat while constantly stirring, add a bit of the tomato sauce to the rice and garlic. When the rice has absorbed the liquid, add more tomato sauce. Repeat the process until the tomato sauce is used up. Make sure to stir consistently that the risotto does not burn. Taste with salt and pepper.
  4. When the risotto is al dente and has a creamy texture, add the fresh spinach, parmesan, and basil. Leave a bit parmesan and basil for garnish.
  5. Stir the risotto a few more times until the spinach crumples up, turn of the heat and serve immediately with the remaining parmesan and the basil.