SPINACH AND TOMATO RISOTTO

SPINACH AND TOMATO RISOTTO image

Yield Serves 6 as a main course

Number Of Ingredients 10

2 tbsp olive oil
2 cans (14 oz.) veggie broth + 4 cans water
1 lg. yellow onion, finely chopped
6 cloves of garlic, minced
1 cup arborio rice
3/4 cup white wine
2 cans (14 oz.) chopped tomatoes with Italian spices, drained (reserve juice)
4 large handfuls of baby spinach
3/4 cup grated or shredded asiago cheese (or parmesan)
salt and pepper to taste

Steps:

Bring veggie broth, water, and reserved tomato juice to a simmer in a sauce pan. Heat oil over medium heat in a very large skillet or paella pan. Add onion and garlic and saute for 3-4 minutes or until softened. Add rice. Cook for 2 minutes, until grains are well coated with oil. Add wine. Stir almost constantly until wine is mostly evaporated. Add about a 1/2 cup of the simmering broth. Stir until almost evaporated. Keep adding 1/2 cup of broth at a time and stirring until evaporated each time before adding more broth. Continue this for about 30-40 minutes, adjusting the heat on the risotto to keep it lightly bubbling and on the broth to keep it lightly simmering (keep an eye on the amount of broth, and throw in some more water or broth if you start to run low). When the rice is a few minutes past al dente, add the tomatoes and cook for 3 minutes. Add the spinach in batches, stirring to mix in and cook down. Turn off the heat and stir in the cheese. Salt and pepper to taste.