Here’s a great recipe for the changing of seasons, borrowed from Iowa Girl Eats.
- 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
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- 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.
- 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.
- 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.