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- 1 cup Arborio rice - 4 cups vegetable broth - 1 can (14.5 ounces) diced tomatoes, undrained - 2 cups fresh spinach, chopped - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - Salt and pepper to taste - Optional: 1/4 teaspoon red pepper flakes for a bit of heat - Fresh basil leaves for garnish

Creamy Tomato Basil Risotto with Spinach

Discover the comfort of Creamy Tomato Basil Risotto with Spinach, a delightful Italian dish that's rich and creamy. This recipe features Arborio rice cooked to perfection, absorbing the vibrant flavors of diced tomatoes and fresh spinach. Perfect for weeknight dinners or special occasions, it’s as nutritious as it is delicious. Learn the essential techniques for achieving the ultimate risotto texture, and impress your family and friends with this culinary masterpiece!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup canned diced tomatoes (drained)

1 medium onion, finely chopped

2 garlic cloves, minced

1 cup fresh spinach, chopped

1/2 cup heavy cream

1/2 cup grated parmesan cheese

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

Salt and pepper to taste

Red pepper flakes (optional, for a kick)

Instructions
 

Prepare Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

    Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Toast the Rice: Add the Arborio rice to the skillet, stirring to coat it with the olive oil and letting it toast for about 2-3 minutes. The rice should have a slightly translucent edge.

        Add Tomatoes: Mix in the drained diced tomatoes, stirring well to combine. Cook for about 2 minutes to allow the tomatoes to release their flavors.

          Gradual Broth Addition: Begin adding the warmed vegetable broth to the rice mix, one ladle at a time. Stir frequently and only add the next ladle once the previous one has nearly absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

            Incorporate Greens: Once the rice is creamy, stir in the chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and bright green.

              Finish with Cream and Cheese: Remove the skillet from heat and stir in the heavy cream, grated parmesan cheese, and chopped basil. Mix until the cheese has melted and everything is well incorporated. Season with salt, pepper, and red pepper flakes to taste.

                Serve: Divide the risotto into bowls and garnish with extra basil and a sprinkle of parmesan. Enjoy your creamy fresh risotto!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings