|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