Tomato-Basil & Spinach Risotto.

Tonight I'm attempting to make risotto for the first time. Kind of nervous! Seems to be a labor intensive recipe, but I am ready for the challenge! 

Have you ever made risotto before? Any tips?

Tomato-Basil & Spinach Risotto

Photo and recipe from Iowa Girl Eats

2-1/2 cups chicken 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 (or equivalent amount of Roma or Compari tomatoes)

2 cups baby spinach

handful torn basil

1/4 cup freshly grated parmesan cheese

 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.