Tomato Basil and Spinach Risotto

I have a brilliant and solid primary or side dish formula for you on this tempestuous Monday evening – Tomato-Basil and Spinach Risotto!

Since the time making my first “genuine” risotto a month ago (versus broiler heated risotto which, don’t misunderstand me, is acceptable, yet there’s not at all like the genuine article,) I’ve felt the evident inclination to take a stab at making new forms. My most distinguished accomplishment will be to make one that incorporates mushrooms for my parasite cherishing spouse – I’m simply not intellectually all set there yet. It’s the surface, you see. Like licking fabric. Blarg!

Subsequent to buying new basil for a week ago’s Crispy Gnochhi with Zucchini, Sweet Corn and Basil (despite everything slobbering here, btw) I chose to utilize the extras in a super-light and summery risotto which consolidates smooth arborio rice, dry white wine, exquisite chicken stock, sweet vine-aged tomatoes, delicate child spinach and, obviously, bunches of torn, new basil. The outcome is supreme flawlessness. On the off chance that you are as yet standing by to take a stab at risotto, make this formula yours!

Tomato Basil and Spinach Risotto

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Recipe by iowagirleatsCourse: MainCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Tomato Basil and Spinach Risotto is fresh and light. Perfect any time of year! I’ve got a bright and healthy main or side dish recipe for you on this blustery Monday evening

Ingredients

  • 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

  • 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

Notes

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