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Baked Risotto With Spinach And Sun-Dried Tomatoes

rice

2 pkg (each 10 oz) fresh spinach; trimmed
2 leeks
2 tablespoon butter
1/2 teaspoon (each) salt and pepper
1/4 teaspoon nutmeg
2 1/2 cups Arborio or other short-grain rice
3 cloves garlic; minced
7 cups hot chicken or vegetable stock
4 ounces light herb and garlic cream cheese
1/2 cup oil-packed sun-dried tomatoes; chopped
1/3 cup grated Parmesan cheese

Rinse spinach; shake off excess water. In large pot, cover spinach and cook over medium-high heat, with just the water clinging to leaves, for about 5 minutes or until wilted. Drain well and squeeze dry; chop finely and set aside. Meanwhile, trim roots and tough green leaves from leeks; cut in half lengthwise. Separate leaves and rinse under cold water to remove grit. Slice crosswise. In large nonstick skillet, melt 1 tablespoon of the butter over medium heat; cook leeks, stirring occasionally, for 3 minutes or until softened. Add spinach, salt, pepper and nutmeg; cook, stirring occasionally, for 5 to 7 minutes or until tender. In Dutch oven, heat remaining butter over medium heat; cook rice and garlic, stirring, for 2 minutes. Add 5 cups of the stock; bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until rice is almost tender and most of the liquid is absorbed. Stir in remaining stock and cream cheese until blended; add spinach mixture and tomatoes. Spread in greased 13x 9-inch (12-cup) baking dish. Sprinkle with Parmesan. (Make-ahead: Chill in refrigerator, cover and refrigerate for up to 1 day. Increase baking time by 10 minutes.) Bake in 350ºF oven for 25 to 30 minutes or until centre is piping hot and top is light golden. TIP: If using dry-packed sun-dried tomatoes instead of oil-packed, cover with boiling water and let stand for 10 minutes to soften before using.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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