Tomato Basil Spinach Risotto

1.5 cups vegetable broth and 1 cup of water
2 green onions minced
2 garlic clove, minced
3/4 cup arborio rice
1/4 cup dry white wine
2 vine-ripened tomatoes,
2 cups baby spinach
handful torn basil
1 lb Brussels sprouts halved
other vegetables of your choice ( I used 1 yellow squash and 1 small eggplant)


  1. In a large skillet,  add water add shallot, season with pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds. Add Brussels sprouts and other vegetables and saute until close to tender.
  2. Add rice and wine then stir until nearly absorbed by rice. Add 1/2 cup vegetable broth and water then stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
  3. When water/broth is mostly gone add tomatoes then continue stirring. Add baby spinach and basil  continue stirring. Pepper to taste.