Athens Foods | Risotto Phyllo Tarts
Flaky phyllo shells filled with a creamy risotto flavored with peas, spinach, and parsley—perfect for entertaining! Easy recipe makes 16 tarts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Muffin tin
- Oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Skillet
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 1 1/2 cups chicken broth or stock
- 1 tablespoon olive oil
- 1/4 cup onions, finely chopped
- 1/2 cup Arborio rice (or medium-grain rice)
- 1/4 cup dry white or red wine
- 1/4 cup frozen peas, defrosted
- 2 tablespoons baby spinach, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Salt
- pepper
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
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