Name: Flavorsome Tomato-Basil Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups chicken broth, pre made; 1 shallot, finely minced; ¾ teaspoon salt; 2 garlic cloves, minced; 2 cups baby spinach, roughly chopped; ¾ cup arborio rice; ¼ cup dry white wine; 10 fresh basil leaves, finely chopped; ½ teaspoon freshly ground black pepper; 1 cup cherry tomatoes, halved; ¼ cup freshly grated parmesan cheese; 1 tablespoon butter

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Make your taste buds dance with joy with our flavorsome Tomato-Basil Risotto! This simple yet delightful comfort food features creamy risotto rice married with juicy tomatoes, baby spinach, and fragrant fresh basil. Quick to put together and perfect for a weeknight dinner or a classy date night in!

Milk

Gluten Free

Stocks & Broths

milliliter

chicken broth

Fresh Vegetables

gram

shallot

Seasonings

salt

garlic

Baby Spinach

Grains & Rice

arborio rice

Wine

sauvignon blanc white wine

fresh basil

black pepper

cherry tomato

Cheese

parmesan cheese

Butter & Margarine

butter

Alpha-carotene

Vitamin A

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Choline

Vitamins

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Total monounsaturated fatty acids

Selenium

Vitamin E

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

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Creamy Garden Risotto

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Creamy Corn and Zucchini Risotto

Flavorsome Tomato-Basil Risotto

Meal

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

Dairy

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In a small saucepan, heat up the chicken broth until it comes to a simmer, then reduce the heat to low to keep it warm.

In a large skillet, melt the butter over medium heat.

Add the minced shallot and garlic to the skillet. Season with salt and black pepper, then sauté until the shallot becomes tender, typically around 5 minutes.

Next, add the arborio rice to the skillet, stirring well to ensure all grains are coated in the butter. Lightly toast the rice for about 1 minute.

Pour in the white wine and stir continuously until it gets nearly absorbed by the rice.

Pour half of the warm chicken broth into the skillet. Allow the risotto to simmer, stirring occasionally, until the broth has been almost entirely absorbed.

Add the remaining chicken broth and the halved cherry tomatoes to the skillet. Continue simmering the risotto, stirring occasionally, until most of the liquid gets absorbed again.

At this point, stir in the chopped baby spinach and finely chopped basil leaves.

When the rice is tender, remove the skillet from heat. Stir in freshly grated parmesan cheese.

Lastly, taste the risotto. If it needs more seasoning, add salt and/or pepper, then serve immediately.

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