Tomato Basil and Spinach Risotto

This is one of our current favorites!  It's great as an entree or a side dish, if using as an entree this recipe only makes a enough for two but it's super easy to double!  I love risotto and the combination of the tomatoes, spinach and basil just leaves the dish feeling fresh and delicious.  This recipe is slightly adapted from Iowa Girl Eats.

2 1/2 cups chicken broth
1 tbsp butter
1 garlic clove (minced)
salt & pepper
3/4 cup arborio rice
1/4 cup dry white wine
2 vine-ripened tomatoes (chopped)
2 cups baby spinach
handful torn basil
1/4 cup freshly grated parmesan cheese

In a small pot bring chicken broth to a boil, reduce heat and keep hot.  In a large skillet melt butter, add garlic and saute for about a minute. Season with salt and pepper then add arborio rice. Coat the rice with the melted butter. Add in the wine, stir until the wine is almost fully absorbed into the rice. Add 1/2 a cup of broth at a time, stirring and letting it absorb before adding more.  Do this until 1/4 a cup of broth remains.  Add tomatoes and stir. Let cook for a minute then add spinach and basil.  Add the remaining chicken brother and stir in parmesan cheese.  Serve warm.