Risotto Verde with Tomatoes
Easy · 12 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 4 c chicken broth
- 2 tsp olive oil
- 2 scallions, sliced
- 1 1/4 c Arborio rice
- 1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
- 1/4 c dry white wine
- 2 Tbsp chopped basil
- 1 tomato, seeded and chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground nutmeg
- 2 Tbsp grated Parmesan cheese
Instructions
- Bring the broth to a bil. Reduce the heat and keep at a simmer.
- Heat the oil in a nonstick saucepan; add the scallions. Saute' until softened. Add the rice and cooking, stirring, until it is lightly toasted, about 3 minutes.
- Add 1 c. of the broth and stir until it is absorbed. Continue to add broth, 1/2 c. at a time, stirring until it is absorbed before adding more, until the rice is just tender. Add the spinach and wine with the last addition of broth. The cooking time should be 15-20 minutes from the first addition of the broth. Stir in the basil, tomato, salt, pepper, nutmeg, and cheese; serve at once.
Tags: pepperplate-import