Tomato-Basil & Spinach Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 garlic clove minced
- 1 shallot, minced
- 1 tablespoon butter
- 2 cups baby spinach
- salt & pepper
- 1/4 cup freshly grated parmesan cheese
- 2-1/2 cups chicken broth
- 1/4 cup dry white wine (i used pinot grigio)
- 3/4 cup certified gluten-free arborio rice
- 2 vine-ripened tomatoes seeded & chopped (or equival
- handful torn basil
- Carbohydrate 2.09665625000183 g
- Cholesterol 26.2515625065405 mg
- Fat 9.45449062746744 g
- Fiber 0.691500012874603 g
- Protein 5.82119687502586 g
- Saturated Fat 5.82677750156266 g
- Serving Size 1 1 Serving (52g)
- Sodium 546.625000017522 mg
- Sugar 1.40515623712722 g
- Trans Fat 0.67077312517273 g
- Calories 114 calories
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.
