iowagirleats5.0
Tomato-Basil Risotto
Tomato-Basil Risotto is fresh and light, yet decadent and creamy. This one pan recipe is delicious any time of year!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Bring chicken broth to a simmer in a small saucepan. Reduce heat to low and keep hot.
2
Melt butter in a large skillet over medium heat. Add shallot and garlic, season with salt and pepper, then saute until the shallots are tender, ⏱️ 5 minutes. Add rice then stir to coat in butter and lightly toast for ⏱️ 1 minute. Add wine then stir until nearly absorbed by rice.
butter1 Tablespoonsalt and pepper
3
Add chicken broth one ladle full at a time, stirring slowly until the broth has been nearly entirely absorbed by the rice before adding another ladleful. The whole process will take ⏱️ 30-35 minutes. Note: the broth will absorb more slowly near the end of the cooking process.
4
When there's two ladlefuls of broth left, add the tomatoes. When there is one ladleful left, add the baby spinach and basil. Once the rice is tender, remove skillet from heat then stir in parmesan cheese. Taste then add more salt and/or pepper if necessary, and then serve.
baby spinach (chopped)2 cups
Nutrition Facts
calories
275 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
407 mg
protein Content
10 g
trans Fat Content
0.1 g
cholesterol Content
18 mg
carbohydrate Content
41 g
saturated Fat Content
3 g
unsaturated Fat Content
3 g
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