Ingredients:
-3 1/4 cups chicken broth
-1 tablespoon unsalted butter
-1/2 cup dry white wine
-3/4 cup finely chopped red onion
-1 1/2 tablespoons fresh minced garlic
-1 1/4 cups uncooked Arborio rice
-3/4 cup canned crushed tomatoes
-1/2 cup (2 ounces) chopped fresh mozzarella
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon kosher salt
-1 cup torn baby spinach
-1/4 cup chopped fresh basil
-4 teaspoons extra-virgin olive oil, divided
Directions:
-Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
-Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; saute 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly.
-Add wine to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring frequently. Add 1/2 cup of broth to mixture; cook for 5 minutes or until the liquid is nearly absorbed. Reserve 1/3 cup broth. 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. Add cheese, pepper and salt to mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach and basil. Place into shallow bowls and drizzle 1 teaspoon olive oil over each serving. Yields 4 servings.Cheers! Save the rest of the white wine for drinks with dinner.
Nutrition Info: 362 calories per serving.
Source: Cooking Light. Love it.
Notes: The original recipe does not call for white wine, but I think it adds an extra layer of flavor. The first time I made this I accidentally put in some Parmesan cheese too, and I have to say, I did not mind that combination one bit. Also, you'll more than likely have leftover crushed tomatoes; I reserved mine to try a pizza sauce.
