My mom is a risotto whiz. Actually, she’s pretty much an everything whiz from making curtains to whipping up an apple pie in seconds. Risotto pasta, or a creamy dish made from arborio rice and other things, made it’s debut years ago in the Smith house and is to forever stay in my recipe book until the end of time. Plus, arborio rice is naturally gluten-free which makes it a must have for all.
[Gluten Free] Creamy Risotto Primavera with Tomato, Basil, and Spinach
1/4 cup arborio rice
1/2 cup chicken broth
up to 1/4 cup of milk
2 slices of tomato, diced
1/4 cup spinach leaves, chopped
1 tablespoon goat cheese (optional)
1/4 cup cooked chicken breast, diced (optional)
1. In a medium-sized sauce pan, drizzle olive oil and combine the rice and chicken broth. Bring mixture to a boil, stirring constantly so that the rice will not stick to the bottom of the pan.
2. Once boiling, turn mixture down to medium high heat. Continue to cook until the pasta is al dente- firm but not hard. (Note: you may need to add water periodically if the chicken broth boils off)
3. After this, bring pasta down to simmer. Stir in as much milk as desired, tomato, spinach, goat cheese, and chicken. Cook for about 1-2 more minutes.
4. When finished, remove from heat. Pour into a serving bowl and garnish with additional spinach leaves and a sprinkle of goat cheese.