Creamy Tomato Basil Risotto with Spinach

- 1 cup Arborio rice - 4 cups vegetable broth (preferably warm) - 1 cup fresh tomatoes, diced - ½ cup heavy cream - 1 cup fresh spinach, chopped - ½ cup grated Parmesan cheese - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - ½ cup fresh basil, chopped - Salt and pepper to taste

Discover the joy of cooking with this creamy tomato basil risotto that brings the flavors of Italy to your table. Made with Arborio rice, fresh tomatoes, spinach, and fragrant basil, this dish is both comforting and nutritious. Dive into the rich textures and vibrant colors of this delicious recipe, perfect for family dinners or special occasions. Learn how to master the art of risotto and experience the satisfaction of creating a homemade culinary delight.

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Ingredients

1 cup Arborio rice

4 cups vegetable broth

1 cup canned crushed tomatoes

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup fresh basil leaves, chopped

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

Salt and pepper to taste

Optional: Extra basil leaves for garnish

Instructions

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat and keep it warm but not boiling.

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Toast the Rice: Add the Arborio rice to the skillet and stir for 1-2 minutes to toast the rice slightly, allowing it to absorb the flavors.

Add Tomatoes: Pour in the canned crushed tomatoes and stir to combine. Cook for about 2 minutes until the mixture is bubbling.

Gradually Add Broth: Add one ladle (about 1 cup) of the warm vegetable broth to the rice mixture. Stir continuously until the liquid is mostly absorbed. Repeat this process, adding one ladle of broth at a time, and stirring frequently, allowing the rice to absorb the liquid each time. This should take about 18-20 minutes until the rice is cooked al dente and creamy.

Stir in Spinach and Basil: When the rice reaches the desired consistency, mix in the chopped spinach and basil. Cook for an additional 2-3 minutes, until the spinach is wilted.

Finish with Cream and Cheese: Remove the skillet from the heat and promptly stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.

Serve: Spoon the risotto into bowls, and if desired, garnish with extra basil leaves and additional Parmesan cheese. Serve immediately for the best creamy texture!

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings