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.
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
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.