Creamy Tomato Basil Risotto with Spinach

Ingredients

• Arborio rice 1cup
• Vegetable broth 4cups
• Fresh tomatoes 2medium
• Fresh basil leaves 1cup
• spinach 2cups
• Onion 1small
• Garlic 2cloves
• Parmesan cheese 1cup

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, sauté chopped onion and minced garlic in olive oil until fragrant.
3. Add Arborio rice to the skillet and toast it for a couple of minutes, stirring frequently.
4. Chop fresh tomatoes and add them to the rice, cooking until they start to break down.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
6. When the rice is creamy and al dente, stir in chopped spinach and fresh basil.
7. Finally, mix in grated Parmesan cheese, adjusting the seasoning as needed.
8. Serve hot, garnished with extra basil leaves.