| Ingredient | ULF # | Portion |
|---|---|---|
| HIghland Chicken Broth | 295768 | 2 1/2 cups |
| Grassland Butter | 215004 | 1 Tbsp. |
| Shallot, minced | 143727 | 1 each |
| Carlic Co. Fresh Peeled Garlic Clove, minced | 128579 | 1 each |
| Packer Arborio Rice | 381289 | 3/4 cup |
| Dry White Wine | 1/4 cup | |
| Roma Tomatoes, seeded and chopped | 121351 | 2 each |
| Taylor Farms Baby Spinach | 139009 | 2 cups |
| Packer Fresh Basil, torn | 133040 | 3/4 cup |
| Belgioioso Fresh Parmesan Cheese | 209233 | 1/4 cup |
| Diamond Crystal Kosher Salt box | 308709 | As desired |
| HIghland Ground Black Pepper | 299322 | 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
