Tomato, Basil, and Spinach Risotto

Ingredient ULF # Portion
Vanee Chicken Broth 295766 2 1/2 cups
Grassland Butter 215004 1 Tbsp.
Shallot, minced 143727 1 each
Carlic Co. Fresh Peeled Garlic Clove, minced 128579 1 each
Uncle Ben's Arborio Rice 381295 3/4 cup
Dry White Wine 1/4 cup
Roma Tomatoes, seeded and chopped 121351 2 each
Taylor Farms Baby Spinach 139009 2 cups
Bay Produce Fresh Basil, torn 133030 3/4 cup
Sartori Fresh Parmesan Cheese 212333 1/4 cup
Diamond Crystal Kosher Salt 308710 As desired
ULF Ground Black Pepper 299321 As desired

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.

Serves: 2 as a main course, 4 as a side dish