Tomato and Mozzarella Risotto

Ingredients

• 1.3 cups arborio rice uncooked
• 2 cups baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 0.8 cup canned tomatoes canned crushed
• 0.3 cup basil fresh finely chopped
• 0.5 cup mozzarella fresh chopped
• 1 tablespoon garlic fresh minced
• 0.1 teaspoon kosher salt 
• 4 teaspoons olive oil extra virgin extra-virgin divided
• 0.5 cup onion finely chopped
• 1 tablespoon butter unsalted
• 3.3 cups vegetable stock organic

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat.
3. Add onion and garlic to pan; saut 2 minutes or until onion is tender, stirring frequently.
4. Add rice to pan; cook for 1 minute, stirring constantly.
5. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth.
6. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute.
7. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts.
8. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil.
9. Place 1 cup risotto in each of 4 shallow bowls.
10. Drizzle 1 teaspoon oil over each serving.