Whenever I'm not looking for a quick dinner to make, I love to make risotto. It is such a versatile dish and is always full of great flavor. This is the third risotto recipe I've tried and all three have turned out great.
Other Risotto Recipes: Champagne Risotto and Corn Risotto.
-2-1/2 cups vegetable broth
-1 Tablespoon butter
-1 shallot, minced
-1 garlic clove, minced
-salt & pepper
-3/4 cup arborio rice
-1/4 cup dry white wine
-2 vine-ripened tomatoes, seeded & chopped
-2 cups baby spinach
-1/4 cup freshly grated parmesan cheese
Bring the vegetable broth to a boil in a saucepan, then reduce to a simmer.
|Melt butter in a large sauce pan.|
|Saute the shallot and garlic for three minutes.|
|Coat the rice in the butter mixture.|
Add the wine, stir until absorbed.
Begin adding the vegetable broth 1/2 a cup at a time, stirring until almost absorbed before adding more.
|When the last 1/2 a cup of broth is added, stir in the tomatoes.|
|Stir in spinach, continue cooking until wilted.|
|Top with parmesan cheese and butter if desired.|
This was the best risotto that we've made so far, the flavors melded well together, although the tomato and spinach weren't in the skillet for too long, they were warm. Not all of the vegetable broth absorbed into the rice, but overall this was still the best risotto so far. The rice was unbelievably creamy and it was a perfect comfort food for a cold night.