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

Ingredients

• 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

Instructions

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.