Ingredients
- 4 cups low sodium chicken broth
- 1 cup Arborio rice rinsed
- 1/4 cup shallots finely chopped
- 1 garlic clove minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup white wine
- 6 ounce baby organic spinach
- 10 fresh basil leaves
- 1/3 cup fresh grated parmesan cheese
- 1/3 cup fresh grated asiago cheese
Instructions
- Heat the chicken broth in a saucepan over high-flame. Once the broth comes to a near boil, lower the flame to simmer or turn off the stove.
- While the broth is being heated, heat olive oil in a four-quart Dutch oven pot over medium-low flame.
- Add the shallots and saute for three to four minutes.
- Add the garlic and saute until fragrant - a few seconds.
- Add the rice, salt, and black pepper. Stir to coat.
- Add the wine and stir until it is absorbed.
- Add one cup of the hot broth and gently stir constantly with a wooden spoon until the broth is absorbed. Continue adding the broth one cup at a time and stir until absorbed. The rice will start to look and feel creamy. This process takes about 20 minutes.
- Add the spinach and basil and keep stirring to incorporate with the rice. The spinach will be fully wilted within two to three minutes.
- Turn off the stove. Add the cheeses and stir to incorporate. The rice will be creamy and tender with a slight grain.
- Plate and serve as a side dish, an appetizer or a main course.
Notes
You can substitute vegetable broth in this recipe. You can also use asparagus - add it during the last five minutes of the cooking process. Use a dryish drinkable wine as I always do - I like a Pinot Grigio or Chardonnay and it does not have to be an expensive bottle.