Tomato-Basil & Spinach Risotto

• Gluten free

• Produce

  • 2 cups Baby spinach
  • 1 handful Basil
  • 1 Garlic clove
  • 1 Shallot
  • 2 Vine-ripened tomatoes

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 3/4 cup Certified gluten-free arborio rice

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on iowagirleats.com

Description

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 theres 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.