Tomato-Basil & Spinach Risotto

Here’s a great recipe for the changing of seasons, borrowed from Iowa Girl Eats.

 

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

Directions

  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.

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