Vegetable Risotto

August 19, 2017 01:40 PM

Joe Sandor of Risotto in Albany makes one of his establishment's signature dishes with Jason in the Let's Eat Kitchen.

Vegetable Risotto

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Vegetable Oil 2 oz

Risotto (pre cooked) 6-8 oz

Roasted Red Peppers 3oz

Artichoke hearts 3 oz

Diced Onion 1 oz

Fresh Garlic 1 tbl spoon

Heavy Cream 4oz fluid

Spinach 5oz

Cherry Tomatoes 6-8 sliced

Asiago Cheese 5oz


Begin by placing the oil into a hot frying pan.  Add diced onions and garlic let sweat about 30 seconds. Add artichokes and roasted red peppers.  Allow one minute to brown. Next add heavy cream and let reduce for about one-two minutes.  Add pre-cooked risotto to mixture and stir.  Once coated add cherry tomato, spinach and asiago cheese.  Stir until all ingredients are thoroughly mixed and spinach softens.  Season to taste. Finish by topping with additional sprinkle of asiago cheese.


Joel Landas

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