Sun Dried Tomato Risotto

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

200g brown rice
4-5 sun dried tomatoes
A good handful of spinach
500 mls boullion/stock
Goats cheese optional

This makes roughly about 2 portions, however this is an easy dish to do by eye so feel free to go wild with the measurements.

A simple and tasty recipe, great hot or cold! An easy dish to adapt to whatever vegetables you have on the day, you can replace the tomatoes with roast butternut squash or add wine to the stock. This truly is an invitation to play with your food and find your own flavour combos that you love.

Method

Brown rice takes a little while to cook compared to white or risotto rice. So, before adding the flavour elements you can cook the rice on it's own for about 25 mins, this should be 10 mins shy of the recommendation on the packet. Whilst the rice is cooking, boil the kettle and get your stock ready. Chop up the sun dried tomatoes and set aside.

Once the rice is part cooked, drain it and put it back in the pan.

Now begin to add the stock, adding little by little and letting it reduce until the rice is cooked through.  You will need to keep stirring the rice to make sure it doesn't stick and burn at the bottom of the pan.

Add the sun dried tomatoes to the stock to infuse the flavour. By adding them at the beginning you also rehydrate the tomatoes a little which stops them being so tough and chewy. Season with a good amount of black pepper.

After about 10/15 minutes, add a good handful of spinach and stir through.

As a final flourish, you may want to add some chopped hard goats cheese on the top to really complement to dish.

No extra salt should be needed as there a lot of salty elements already involved.

Serve on its own or with a rocket salad. Delicious!

 

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