This is a great side dish to accompany any J. Scott Foods marinade or butter entree. Suggested pairing is the Cod with Lemon Pepper Butter, Lightly Seasoned Salmon and the Blackened Butter Tilapia.

INGREDIENTS:

• 2-1/2 cups chicken broth
• 1 Tablespoon butter
• 1 shallot, minced
• 1 garlic clove, minced
• salt & pepper
• 3/4 cup certified gluten-free arborio rice
• 1/4 cup dry white wine
• 2 vine-ripened tomatoes, seeded & chopped
• 2 cups baby spinach
• handful torn basil
• 1/4 cup freshly grated parmesan cheese

DIRECTIONS:

• Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
• In a large skillet, melt butter over medium heat then add shallot, season with salt & pepper, and then sauté until translucent, about 3 minutes. Add garlic then sauté for 30 more seconds.
• Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
• When there’s 1/4 of the broth remaining, add tomatoes then continue stirring. Add baby spinach and basil with the last broth addition then continue stirring. Stir in parmesan cheese then add more salt & pepper to taste.