Winter Risotto

Steps

1. Preheat oven to 450°F
2. Combine vegetable broth in a medium pot. Cover and bring to a gentle boil over medium heat.
3. While broth comes to a boil, peel and mince/grate the garlic, roughly chop the baby spinach, thinly slice the mushrooms, and chop the onion.
4. Heat a large non-stick pan over medium heat. When hot, add the butter, onion, leeks, and mushrooms. Season with salt. Cook, stirring occasionally, until softened (2-3 mins).
5. Add arborio rice, garlic, and vinegar. Cook, stirring constantly until fragrant 1-2 min.
6. Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice.
7. Continue adding broth 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and the rice is tender 28-30 mins.
8. While risotto cooks, add tomatoes and oil to a parchment paper}-lined baking sheet. Season with salt and pepper, then toss to coat.
9. Roast on the middle rack of the oven until tomatoes start to burst 10-11 mins.
10. When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan cheese and spinach to risotto. Stir until spinach wilts 3-4 mins.
11. Stir in roasted tomatoes. Divide risotto between bowls. Sprinkle walnuts over top.