Dinner

Maola Spinach Risotto

Certain meals aren’t designed for a quick bite. They demand to be relished. This recipe is such an instance where you’ll truly want to take your time to enjoy as the tastes blend, grounded by Maola Heavy Whipping Cream. The Maola Spinach Risotto offers you a chance to indulge in a meal rich in nutrients, topped off with perfectly roasted tomatoes, and a robust dairy flavor hidden within. It seamlessly pairs with your main protein dish of the evening, or can stand alone with an additional protein boost. It’s absolutely perfect for your New Year’s Resolution to be a healthier you!

Ingredients

1⁄2 cup Maola Heavy Whipping Cream
3 tablespoons butter
3 cloves garlic, minced
2 cups arborio rice
1⁄2 cup white wine
5 cups vegetable stock, warmed
1 cup vegetable stock
4-5 cups fresh spinach leaves, stems removed
1 cup grated parmesan cheese, divided
sea salt and pepper to taste

Equipment

2 pints cherry tomatoes, any variety
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper

Instructions

Melt butter on medium heat in your large, shallow, straight-sided pan (like a cast iron).
Add garlic and spices to pan.
Add arborio rice and toast for about three minutes.
Deglaze with wine, stirring continuously.
Gradually stir in vegetable stock, one cup at a time until each cup has been fully absorbed.
Continue that process until all the rice is cooked al dente.
Turn heat to low and add spinach until wilted.
Whip the Maola Heavy Whipping Cream until stiff peaks form.
Fold in the Maola cream to the risotto.
Add half a cup of parmesan cheese and further salt and pepper to taste.
Top with roasted tomatoes and protein of choice.