Pour 3 cups of chicken stock into a small saucepan and bring it to a gentle simmer. Reduce the heat to low and keep the stock warm while preparing the rice.

Melt the butter in a large skillet or wide saucepan over medium heat. Add the minced shallot and garlic. Season lightly with salt and black pepper, then sauté for about 5 minutes, until the shallot is soft and translucent.

Add the Arborio rice and stir until every grain is lightly coated with butter. Toast the rice for about 1 minute.

Pour in the additional 1/4 cup chicken stock and lemon juice. Stir gently until the liquid is almost completely absorbed.

Add the warm chicken stock one ladleful at a time. Stir regularly and allow each addition to become almost fully absorbed before adding the next. Continue for approximately 25–35 minutes, or until the rice is creamy and tender with a slight bite in the center.

When approximately two ladlefuls of stock remain, stir the chopped tomatoes into the Tomato Basil Risotto.

When only one ladleful remains, add the chopped baby spinach and fresh basil. Continue stirring gently until the spinach wilts and the rice reaches a creamy consistency.

Remove the skillet from the heat. Stir in the freshly grated Parmesan until melted and creamy.

Taste and adjust with additional salt and black pepper if needed. Serve immediately while warm and creamy.