TOMATO, BASIL, SPINACH RISOTTO

Tomato-Basil & Spinach Risotto

gluten freevegetarian

5

5/5 (3 REVIEWS)

Ingredients

SERVES 2 AS A MAIN OR 4 AS A SIDE

• 2-1/2 cups chicken broth

• 1 Tablespoon butter

• 1 shallot, minced

• 1 garlic clove, minced

• salt & pepper

• 3/4 cup certified gluten-free 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.

This recipe is really great for getting others – especially those who are intimidated by cooking – into the kitchen to help. It’s really just stirring! Enjoy!