Spinach & Artichoke Risotto Bites with Sundried Tomato Pesto & Pecorino

Risotto is traditionally made with Arborio rice but other varieties are used in Italy. Carnaroli rice and Vialone Nano are the most popular. Carnaroli differs from Arborio because of a higher starch content and firmer texture. Vialone Nano is the most prized for its very high simple starch content and its ability to absorb a great volume of liquid in cooking.

4 Servings
Spinach & Artichoke Risotto Bites with Sundried Tomato Pesto & Pecorino