Risotto - Baked Tomatoe

By grammadot

Ingredients

• 2 tbs butter
• 1 small onion, finely chopped
• 1 cup arborio rice
• 19 oz can stewed tomatoes
• 2 cups vegetable broth
• 1 tbs dried oregano leaves
• 1 tsp each garlic powder, salt and granulated sugar
• 4.5 oz log of goat cheese, crumbled
• 5-oz bag baby spinach

Preparation

Step 1

Preheat oven to 400 Melt butter in a large ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 minutes. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 minutes. Then stir in broth, seasonings and sugar. Bring to a booil stirring often. Tightly cover pan and bake in center of oven until all liquid is absorbed, 30 to 40 minutes. Stir in cheese and half the spinach. Spoon into bowls and top with remaining spinach.