Tomato-Basil and Spinach Risotto
Ingredients
- Ingredients:
- 2-1/2 cups chicken broth
- 1 Tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
- 2 cups baby spinach
- handful torn basil
- 1/4 cup freshly grated parmesan cheese
Details
Preparation
Step 1
1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
2.In a large skillet, melt butter over medium heat then add shallot, season with salt & pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds.
3.Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
4.When there’s 1/4 of the broth remaining, add tomatoes then continue stirring. Add baby spinach and basil with the last broth addition then continue stirring. Stir in parmesan cheese then add more salt & pepper to taste.
You'll also love
- Spiced Blackberry Jam 0/5 (0 Votes)
- Warm Yukon Potato Salad 0/5 (0 Votes)
- Quinoa Salad with Kale and pine... 0/5 (0 Votes)
- Green tomato mustard pickles 0/5 (0 Votes)
- Best Maui Kale chips 0/5 (0 Votes)
- Spinach Goat Cheese Turkey Burgers 1/5 (1 Votes)
- Spinach Quiche Muffins 0/5 (0 Votes)
Review this recipe