Dr. Nandi’s Tomato & Basil Risotto

Dr. Nandi’s Tomato & Basil Risotto

  • 1/2 cup chicken broth
  • 1 Tbsp butter
  • 1 shallot minced
  • 1 garlic clove minced
  • salt and pepper to taste
  • 3/4 cup gluten free arborio rice
  • 1/4 cup dry white wine
  • 2 vine ripened organic tomatoes
  • 2 cups baby spinach
  • 1/2 cup basil torn
  • 1/4 cup freshly grated parmesan cheese
  1. Bring chicken broth to a boil in a small saucepan.
  2. Reduce heat to low and keep hot
  3. In large skillet, melt butter over medium heat and then add shallot, season with salt and pepper.
  4. Saute until translucent.
  5. Add garlic then saute for 1 more minute
  6. Add rice then stir to coat in butter.
  7. Add wine then stir until nearly absorbed by rice. Add 1/2 cup of chicken broth .
  8. Stir continuously until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until nearly absorbed before adding more.
  9. When there is 1/4 of the broth remaining, add tomatoes.
  10. Continue stirring.
  11. Add baby spinach and basil with the last broth addition.
  12. Continue stirring.
  13. Stir in parmesan cheese and add more salt and pepper to taste.