Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.
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i thought this was really tasty! used more onion, the whole can of tomatoes, and 32 ozs chicken broth. it took forever for my rice to get tender too….first time to use arborio. threw in some italian seasoning. added (shredded) cheese last. will make again for sure. can't wait for the leftovers tomorrow!
This was my first time (ever!) making risotto, and I ended up making this two nights in a row. In the magazine, "Matisse" recommends using chicken broth and adding spices if you're serving this to adults and want more punch. I heeded her advice and added crushed red pepper, italian seasoning, and onion powder right before adding the rice to the pan. Also, don't over-mix the cheese if you want stringy, gooey pockets. I served this alongside some grilled chicken and broccoli to round it out (so you're not just eating starch). This was a big hit, and I would definitely make it again. :-)
This was tasty but not my favorite. I'm new at making risotto (this was actually my 3rd time making risotto) and it took forever for the rice to get tender; a lot longer than 22 minutes. I'm not sure if it was because my stove eye was not hot enough, which could have been the case. The flavor of the risotto, I enjoyed somewhat. I didn't have fresh basil so I used dry (about 1 1/2 tbs) and it was okay, but not a delicious as if I used fresh, so that was my bad. I might try it again using fresh basil in the future, but for right now, until I get really familiar in how to make risotto, I'll stick with my basic Parmesan risotto recipe.
This wasn't my favorite CL risotto, but I really liked it and will make it again. I used chicken broth instead of vegetable but that was the only modification. My husband said he would want to add more cheese next time and we probably will, but we love our mozzarella in this house.
I love risottos and this one was really tasty. I would even add more spinach since it wilts down so much. Portion is a bit small for my hungry family, so definitely need something else to round out the meal.