Risotto with Ground Veal, Spinach and Roasted Tomatoes

Risotto with Ground Veal, Spinach and Roasted Tomatoes

  • Preparation 10 min
  • Cooking 40 min
  • Servings 6
Featured in RICARDO Magazine HOLIDAY 2017 (p. 27)
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 2 cups (280 g) cherry tomatoes
    • 1 garlic clove, chopped
    • 3 tbsp (45 ml) olive oil
    • 1 lb (450 g) lean ground veal
    • 7 cups (1.75 litres) chicken broth
    • 1 onion, finely chopped
    • 3 tbsp (40 g) butter
    • 2 cups (420 g) arborio rice
    • 1/2 cup (125 ml) white wine
    • 5 cups (140 g) baby spinach
    • 1 cup (70 g) freshly grated Parmesan cheese

Preparation

Personal Note

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