Tomato-Basil & Spinach Risotto

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Recipe Ingredients

  • 2 1/2 cups Chicken Broth
  • 1 tablespoon Butter
  • 1 large Shallot, minced
  • 1 large Garlic Clove
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3/4 cup Arborio rice
  • 1/4 cup White cooking wine
  • 2 large Tomatoes, vine-ripened, seeded and chopped
  • 2 cups Baby Spinach
  • 1 tablespoon Basil, torn
  • 1/4 cup Parmesan, freshly grated

Instructions

  1. 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.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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