Hey guys! This is a super summer-y risotto variant on my normal parmesan risotto. My normal recipe serves 2-3, but I made this for my whole family, so it’s adjusted to serve 5-8 easily. I love the bright combination of fresh flavors in conjunction with the richness and creaminess of the cheese and risotto.
- 6 tablespoons of butter
- 1 large chopped onion
- 3 cloves minced garlic
- 2 cups arborio rice
- 8 cups chicken broth (vegetable stock is also great in this)
- 1 cup grated parmesan cheese
- 14 oz. diced tomatoes
- 2 cups fresh spinach
- a handful of chopped fresh basil
To start, melt 3 tablespoons of the butter into your pan. Add the onion and garlic and stir until the onions are fragrant and just translucent. Then, add your rice and stir for 2-3 minutes to lightly toast the grains. Slowly add in your chicken broth. Let simmer until about 3/4 of the broth is evaporated off and absorbed. Then, stir in the diced tomatoes and the basil. When only a little broth remains, add in the spinach and cheese and stir until the cheese is completely melted and the spinach has wilted into the mixture. Serve immediately, topping with extra parmesan or basil, if desired.