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)
- 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.
- 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.
- When water/broth is mostly gone add tomatoes then continue stirring. Add baby spinach and basil continue stirring. Pepper to taste.