Tomato and Mozzarella Risotto

By sarahstpierre

Ingredients

• 3 1/4 cups organic vegetable broth
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped onion
• 1 tablespoon minced fresh garlic
• 1 1/4 cups uncooked Arborio rice
• 3/4 cup canned crushed tomatoes
• 2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 2 cups torn fresh baby spinach
• 1/4 cup finely chopped fresh basil
• 4 teaspoons extra-virgin olive oil, divided

Preparation

Step 1

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. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. 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. 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 rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.