Creamy Tomato & Basil Risotto with Spinach

Updated at: Tue, 26 Mar 2024 15:36:01 GMT

Step 1

Peel and finely chop 2 teaspoons garlic. Pick basil leaves from stems, reserving stems for step 3, and tear any large leaves into ½-inch pieces. In a liquid measuring cup, stir to combine vegetable broth concentrate, 3½ cups water, and ¾ teaspoon salt.

Step 2

Heat 1½ tablespoons oil in a medium skillet over medium. Add rice, chopped garlic, and ¼ cup tomato paste. Cook, stirring, until rice is toasted and garlic is fragrant, about 2 minutes.

Step 3

To skillet with rice, add basil stems, ½ cup of the broth, and ½ tablespoon vinegar. Cook, stirring, until nearly absorbed, 1–2 minutes.

Step 4

Continue adding remaining broth, ½ cup at a time, stirring occasionally to prevent sticking (keep at a strong simmer, adjusting heat if necessary), until all of the broth is nearly absorbed, 20–25 minutes total. Rice will be al dente and suspended in a thick sauce.

Step 5

Discard basil stems from risotto. Stir in mascarpone, spinach, and half of the basil leaves; cook, stirring, until spinach is wilted, 1–2 minutes. Remove from heat; season to taste with salt and pepper. Serve creamy tomato and basil risotto garnished with remaining basil leaves. Enjoy!

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