Serves: 2 as a main or 4 as a side
-3 cups chicken stock
-1 Tablespoon butter
-1 shallot, minced
-2 garlic cloves, pressed or minced
-salt and pepper
-3/4 cup gluten-free arborio rice
-1/4 cup white wine (anything but a sweet riesling)
-2 vine-ripened tomatoes, seeded and chopped
-2 cups baby spinach, chopped
-10 fresh basil leaves, chopped
-1/4 cup freshly grated parmesan cheese
- Bring chicken broth to a simmer in a small saucepan. Reduce heat to low and keep hot.
- Melt butter in a large skillet over medium heat. Add shallot and garlic, season with salt and pepper, then saute until the shallots are tender, 5 minutes. Add rice then stir to coat in butter and lightly toast for 1 minute. Add wine then stir until nearly absorbed by rice.
- Add chicken broth one ladle full at a time, stirring slowly until the broth has been nearly entirely absorbed by the rice before adding another ladleful. The whole process will take 30-35 minutes. Note: the broth will absorb more slowly near the end of the cooking process.
- When there's two ladlefuls of broth left, add the tomatoes. When there is one ladleful left, add the baby spinach and basil. Once the rice is tender, remove skillet from heat then stir in parmesan cheese. Taste then add more salt and/or pepper if necessary, and then serve.