|Serve sauteed spinach on side if desired.|
My intentions today were to make Creamy Risotto with Arborio rice and tomatoes but after checking my pantry all I had was Basmati rice so I improvised this recipe and this is the dish I came up with. Improvising comes in handy when you think you have all the ingredients to make a dish and find out you don't. lol
Everything about this dish was perfect. We loved it and considering I adapted it I think you can make it either way. I'll post my changes after the recipe and will note the ingredient changes with an asterisk*.
1 bag baby spinach (washed and stems removed)*
2 T butter
2 plum tomatoes (seeded and diced)
2 cloves minced garlic
2 scallions or 1/4 cup sweet onion chopped
1 cup Arborio *Basmati rice
4 cups chicken broth
2 cut in strips boneless chicken breasts (browned separately in oo)
1/4 cup grated Pecorino Romano cheese
salt and pepper to taste
In a medium sauce pan over medium heat melt 2 T butter. Add onions and cook until soft. Add garlic and rice. Stir constantly, add 1/2cup chicken broth.Watch carefully as rice will start to absorb the liquid. Continue adding remainder of broth, 1/4 cup at a time until all broth is added. Reduce heat and cook rice for an additional 20 to 30 minutes.
When rice is done, remove from heat and let stand for 5 minutes. Stir in remaining butter, spinach and 2 T diced tomatoes. Season with salt and pepper. Garnish with remainder of tomatoes.