Elegant Basil Pesto Risotto

Ingredients

• 1 Shallot
• 2 Garlic Cloves
• 1 Tbsp. Basil Pesto
• 2 tsp. Gluten-Free Minor’s
• Vegetable Base
• 1 ½ oz Grated Parmesan Cheese
• 1 Cup Arborio Rice
• 2 Tbsp. White Cooking Wine
• 7 oz Crushed Tomatoes
• 1 Tbsp. Butter
• 3 oz Spinach
• Olive Oil
• Salt Pepper
• ment. Thoroughly rinse produce and pat dry. Peel and mince

Instructions

1. 1

   Prepare the Ingredients: shallot. Mince garlic. Combine pesto with 1 Tbsp. olive oil cups water to a boil. Reduce heat to low and keep hot.

2. 2

   Make Parmesan Crisp: Form 2 mounds with 1 Tbsp. each grated Parmesan on parch- mesan for risotto). Tap mounds lightly to flatten (about 3” wide) with underside of measuring spoon. Bake in oven for 5-6 minutes, or until edges just start to brown. The cheese browns quickly in the last minute, so use a timer and keep an eye on the action. Remove firm, lift with a spatula and remove to a paper towel-lined plate. They will be very soft from the oven, but firm up after resting.

3. 3

   Start the Risotto: Heat 2 tsp. olive oil in a medium pot over medium heat. Add minced shallot and half of garlic and cook 2 minutes until shallot becomes translucent. Add arborio rice and cook, stirring continuously, about 2 minutes until rice looks pearly. Add white cooking wine and crushed tomatoes and cook 2

4. 4

   Finish the Risotto: Increase heat to medium-high. Add vegetable broth in ½ to 1 cup increments at a time, adding enough to just “veil” or barely cover rice with broth. Stir frequently to release starches in rice, adding more liquid to just cover when level dips below rice. You should have about 4-5 additions of liquid in total. Continue the process about 15-18 minutes until rice is tender. You may not need to use all the broth.

5. 5

   Remove from heat and stir in butter and remaining: Parmesan. Season to taste with salt and pepper.

6. 6

   Saute Spinach: In a medium pan over medium-high heat, add 1 tsp. olive oil and remaining garlic. Cook 20 seconds until fragrant, then add spinach. Season with a pinch of salt and pepper and cook until just wilted, about 2-3 minutes. Remove from heat and prepare to serve.

7. 7

   Plate the Dish: Place a serving of risotto on a plate and top with wilted spinach. Garnish with pesto and Parmesan crisp.

8. 8

   Move oven rack to middle setting and preheat oven to 425