Tomato and Spinach Risotto

Happy Meatless Monday! Here is a simple risotto recipe that is rich, creamy and you won’t miss the meat at all.

Ingredients (serves 4-6)
1 Tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups Arborio rice
32 oz vegetable stock
1/4 cup dry white wine
1/2 teaspoon dried oregano
5 basil leaves, finely chopped
28 oz can crushed tomatoes
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 bag fresh baby spinach

In a large pot, heat olive oil on medium high heat. Add diced onions and garlic until slightly translucent. Add arborio rice and cook about 2 minutes, stirring so it doesn’t burn. White wine and oregano. Add 1 cup of the vegetable stock and stir. Add basil, salt and pepper.

Every couple of minutes, add a little of the crushed tomatoes and a cup of vegetable stock and stir. Continue to alternate and continue stirring for about 45 minutes. Don’t turn your back on it- you’ll want to stir often. It should be a thick, creamy consistency- it shouldn’t be soupy but should spread slightly in the dish when you spoon it.

Add the baby spinach and stir. Cook for another 5 minutes until spinach is softened. Serve.

Be sure to taste test while you are cooking. Every stock is salted differently so it’s difficult to judge unless you taste!