White Onion Risotto with Roasted Tomatoes

A creamy risotto with slow-roasted salt-cured tomatoes, fresh spinach, and crispy vegetarian black pudding slices.

Vegetarian Italian Main Course Spinach Risotto

Estimated Nutrition

Calories

602

kcal / serving

3612 kcal total

Carbs

78g

per serving

468 g total

Fat

26g

per serving

156 g total

Protein

14.1g

per serving

84.6 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Parmesan

shaved for garnish

GrainsCereals

450

Arborio Rice

Liquids

White Wine

a splash

650

Vegetable Stock

hot

NutsSeeds

to taste

Sea Salt

to cover baking tray

Thyme

fresh leaves

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Vegetable Oil

for risotto

Vegetable Oil

for frying black pudding

Other

slice

Vegetarian Black Pudding

Vegetables

piece

Tomatoes

large, cut in half

piece

Onions

sliced

400

Baby Spinach

Method

Preheat the oven to 140°C.

Cover a baking tray with a layer of sea salt.

Bake the tomatoes cut-side up for three hours until dried.

Heat oil in a deep pan and soften the sliced onions.

Stir in rice, thyme, and wine until the liquid is absorbed.

Gradually add stock ladle by ladle while stirring until rice is cooked.

Stir in the cream and spinach and season with salt and pepper.

Fry the black pudding slices in oil until crisp on both sides.

Serve risotto topped with tomatoes, black pudding, and parmesan shavings.