Dr. Nandi’s Tomato & Basil Risotto

Dr. Nandi's Tomato & Basil Risotto



  • 1/2 cup chicken broth
  • 1 Tbsp butter
  • 1 shallot minced
  • 1 garlic clove minced
  • salt and pepper to taste
  • 3/4 cup gluten free arborio rice
  • 1/4 cup dry white wine
  • 2 vine ripened organic tomatoes
  • 2 cups baby spinach
  • 1/2 cup basil torn
  • 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 large skillet, melt butter over medium heat and then add shallot, season with salt and pepper.
  • Saute until translucent.
  • Add garlic then saute for 1 more minute
  • Add rice then stir to coat in butter.
  • Add wine then stir until nearly absorbed by rice. Add 1/2 cup of chicken broth .
  • Stir continuously until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until nearly absorbed before adding more.
  • When there is 1/4 of the broth remaining, add tomatoes.
  • Continue stirring.
  • Add baby spinach and basil with the last broth addition.
  • Continue stirring.
  • Stir in parmesan cheese and add more salt and pepper to taste.
Tried this recipe?Let us know how it was!