Spinach and Sun-dried Tomato Risotto

- 2 tsp canola oil (10 mL)
- 4 slices of prosciutto cut into thin slices (4)
- 1 cup whole sun-dried tomatoes (250 mL)
- 2Tbsp canola oil (30 mL)
- 1 large white onion, diced (1)
- 3 garlic cloves, minced (3)
- 2 cups Arborio rice (500 mL)
- 1/2 cup white wine (125 mL)
- 5 cups vegetable stock (1.25 L)
- 1 cups water (250 mL)
- 8 oz baby spinach (250 g)
- 1 cup grated Asiago cheese (250 mL)
1. In a small non-stick sauté pan, heat canola oil over medium-low heat. Add prosciutto and cook until crispy, stirring occasionally. Remove from pan and place on paper towels to drain and cool.
1. In a heatproof bowl, combine sundried tomatoes and enough boiling water to cover; soak until soft and plump. Discard water and roughly chop tomatoes.
1. Preheat oven to 425°F (220°C). In a large ovenproof sauté pan, heat 2 Tbsp (30 mL) canola oil set over medium-high heat. Add onion to pan and cook until soft, stirring frequently. Add garlic and rice and cook for 3 minutes, stirring often.
1. Add wine to pan and cook until absorbed, stirring often. Add vegetable stock and water and stir.
1. Cover pan with aluminum foil, pressing down so that it almost touches the rice mixture. Cover with a lid and place in oven. Cook for 35 minutes. Remove from oven and place on burner over low heat. Remove lid and foil. Stir in sun-dried tomatoes, baby spinach and cheese and cook until rice is al dente. Divide risotto evenly between 8 bowls and top each with crispy prosciutto. Serve immediately.