Risottos can be really heavy with a lot of butter and cheese. I’ve cut down on the cheese and butter in this recipe plus added in some extra veggies to make it a healthier side dish. This recipe is a great base for any type of risotto – you could add more veggies like mushrooms or asparagus too.
Tomato Basil Spinach Risotto
Serves 4 – Prep Time 10 minutes – Cook Time 20 minutes
- 1 cup arborio rice
- 2 cups reduced-sodium chicken broth
- 1 tbsp unsalted butter (optional)
- 1/4 cup fresh basil
- 1/2 cup spinach
- 3 cloves garlic
- 1/4 cup parmesan (optional)
- 10 cherry tomatoes, halved
- 1/2 lemon, zested
- salt & pepper to taste
Combine rice, broth, and butter in a medium pot. Bring to a boil and reduce to a simmer (for about 20 minutes). While the rice cooks, combine basil, spinach, and garlic in the base of a food processor. Pulse until minced, scraping down the sides as needed. Once the rice is cooked add in parmesan and tomatoes until cheese is melted. Season with salt & pepper. Top with lemon zest to serve – pairs great withs seafood and poultry.