Tomato Risotto

With Wilted Spinach and Parmesan Crisp

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

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A note about serious food allergies

We relish the chance to bring a touch of elegance to the dinner table, but we really love it when it requires hardly any effort at all. That's why we love this risotto dish: it tastes as good as it looks, but is way easier than it looks. Don't sweat the technique when it comes to risotto: simply give it a stir every few minutes while it simmers and you're good to go. Topped off with a chewy-crispy Parmesan chip, we think you'll love how easy a little fancy can be.

In Your Box (serves 2)

  • 1 Sheet of Parchment Paper
  • 1 Shallot
  • 2 Garlic Cloves
  • Info
    2 Tbsp. Basil Pesto
  • Info
    2 tsp. Gluten-Free Minor's Vegetable Base
  • Info
    1½ oz. Grated Parmesan Cheese
  • 1 cup Arborio Rice
  • 1 fl. oz. White Cooking Wine
  • 7 oz. Crushed Tomatoes
  • Info
    ⅗ oz. Butter
  • 3 oz. Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Small Pot
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Move oven rack to middle setting and preheat oven to 425 degrees. Line a rimmed baking sheet with provided parchment. Thoroughly rinse produce and pat dry. Peel and mince shallot. Mince garlic. Combine pesto with 1 Tbsp. olive oil in a small bowl. Bring a small pot with vegetable base and 4 cups water to a boil. Reduce heat to low and keep hot.

  • Step 2 - Make Parmesan Crisp

    Make Parmesan Crisp

    Form 2 mounds with 1 Tbsp. each grated Parmesan on parchment-lined baking sheet at least 3" apart (reserve remaining Parmesan for risotto). Tap mounds lightly to flatten (about 3" wide) with underside of measuring spoon. Bake in oven for 5-6 minutes, or until edges just start to brown. The cheese browns quickly in the last minute, so use a timer and keep an eye on the action. Remove from oven and leave on hot baking sheet for 5-10 minutes. When firm, lift with a spatula and remove to a paper towel-lined plate. They will be very soft from the oven, but firm up after resting.

  • Step 3 - Start the Risotto

    Start the Risotto

    Heat 2 tsp. olive oil in a medium pot over medium heat. Add minced shallot and half of garlic and cook 2 minutes until shallot becomes translucent. Add arborio rice and cook, stirring continuously, about 2 minutes until rice looks pearly. Add white cooking wine and crushed tomatoes and cook 2 more minutes.

  • Step 4 - Finish the Risotto

    Finish the Risotto

    Increase heat to medium-high. Add vegetable broth in ½ to 1 cup increments at a time, adding enough to just "veil" or barely cover rice with broth. Stir frequently to release starches in rice, adding more liquid to just cover when level dips below rice. You should have about 4-5 additions of liquid in total. Continue the process about 15-18 minutes until rice is tender. You may not need to use all the broth. Remove from heat and stir in butter and remaining Parmesan. Season to taste with salt and pepper.

  • Step 5 - Saute Spinach

    Saute Spinach

    In a medium pan over medium-high heat, add 1 tsp. olive oil and remaining garlic. Cook 20 seconds until fragrant, then add spinach. Season with a pinch of salt and pepper and cook until just wilted, about 2-3 minutes. Remove from heat and prepare to serve.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of risotto on a plate and top with wilted spinach. Garnish with pesto and Parmesan crisp.