Healthy Tomato-Spinach Risotto

By gmbeckett

Ingredients

• 5 cups reduced-sodium canned chicken broth
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 1/2 cups uncooked Arborio rice
• 1/3 cup dry white wine or dry vermouth
• 1 10 oz package frozen chopped spinach, thawed and squeezed to remove water
• 1 14 oz can diced tomatoes, drained
• 1/3 cup grated parmesan cheese
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper

Preparation

Step 1

In a medium saucepan, bring broth to a simmer, but don't boil. Keep warm over low heat. In a large saucepan, heat oil over medium heat; add onion and cook until soft, about 4 minutes. Add rice and cook, stirring constantly with a wooden spoon, 1 minute. Add wine; cook and stir until wine is absorbed before adding the next. Adjust heat as needed to maintain a gentle simmer. Continue adding broth and stirring until rice is tender and all the broth is absorbed, about 25 minutes. Add remaining ingredients and stir to combine.

Makes 4 main-dish servings--8 side-dish servings.