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Tomato-Basil & Spinach Risotto
What You Need
• 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

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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