Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained and chopped
- 1 1/2 cups Bellino Risotto Arborio Rice
- 4 cups Cento Chicken Stock
- 3 cloves Garlic, minced
- 2 tbsp Butter
- 1/2 cup Parmesan Cheese, grated
- 2 cups Fresh Spinach
- Fresh Basil Leaves, for garnish
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pan, heat the extra virgin olive oil over medium heat. Add garlic and sun dried tomatoes, sautéing for 1-2 minutes until fragrant. Stir in rice, coating it in garlic and oil. Cook for about 2 minutes, allowing rice to become slightly translucent around the edges. Begin adding warmed chicken stock, one ladleful at a time, stirring continuously. Wait for each ladleful of stock to be absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and cooked through. Once rice is tender, stir in Parmesan cheese and butter until butter melts. Add spinach and stir until spinach wilts. Season with salt and ground black pepper to taste. Garnish with basil and enjoy. Serves 4.
