Lemon Basil Spinach Risotto

I had a friend request a few milk-free recipes, so this is for her! ;)


At our house, my summertime risotto is a hit! Everyone loves the perfect blend of arborio rice and sauteed veggies (zucchini, squash, carrots, tomatoes) with Italian seasonings. Yes it may be a little different than the mushroom risotto you are used to, but I think different is good...sometimes better!

So on the menu tonight was risotto again. This is a little different with the veggies and seasonings, but the cooking method is the same as my zucchini and squash risotto.

Lemon Basil Spinach Risotto
1/2 onion
1 cup uncooked arborio rice
4 tbsp of olive oil
3 cups of chicken broth
salt and pepper to taste

Carrots, diced (I used about 1/2 cup)
baby spinach leaves (I used 1/2 bag)
zest on one lemon/and or splash of lemon juice
1 tsp dried basil (if you have fresh that would be even better. But I didn't today, so used dry)
garlic (personal preference)

Saute onion in olive oil until tender or about 3 minutes. Add rice and cook 2 more minutes (make sure to stir often). Add one cup of chicken broth at at time, make sure to cook liquid out before adding another cup of broth. (stir often!). Add salt and pepper to taste.

At the same time, saute carrots in separate pan. When soft, add seasonings, lemon, and chopped spinach. Cook until spinach is wilted down, approx 2-3 minutes. Set aside.

When rice is completely cooked, add veggies and stir to combine ingredients.

We served with roasted chicken and the plates were cleaned! Another great risotto dish!
Enjoy!
-Cindy