Spinach & Tomato Risotto

Joe went to the grocery store earlier this week for a few things and came back with two big bags of spinach.  He said they were having a good sale and he couldn't resist.  No problem, we love spinach.  Now, I get to decide what to make with it.  I thought about pasta and orzo and just a spinach salad but then a light bulb went off in my head.  Risotto!  We haven't had risotto in a very long time and I love spinach and risotto together so it would be perfect.  I needed another vegetable for the risotto and grape tomatoes were also on sale at the store this week so viola, spinach and tomato risotto.  I marinated some thin slice chicken breasts in a fat free Parmesan Italian dressing from Wegmans and threw them on the grill to go with the risotto.  The risotto was so flavorful, I can't wait to have the leftovers for lunch today.

Spinach & Tomato Risotto
From Colleen's Kitchen Therapy

Ingredients:
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
1 cup arborio rice
3 1/2 cups low sodium chicken broth or stock
1 (10 oz.) bag fresh spinach
1 pint grape tomatoes, halved
3 oz. parmesan cheese, grated
2 tbsp. butter
Salt & Pepper to taste

Directions:
In a saucepan, bring chicken broth to a simmer.

Meanwhile, in a large high sided pan, heat olive oil over medium high heat.  Add onions and cook 2-3 minutes.  Add garlic and cook for another 2 minutes until onions and garlic are soft.  Add rice and cook for 1 minute until rice is coated with oil.  Reduce heat to medium low.  Add 1 cup of broth to the rice mixture and stir until most of the broth has been absorbed.  Continue adding broth, 1/2 cup at a time,waiting for it to be absorbed before more, stirring until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

Add the tomatoes, spinach, cheese, butter and salt and pepper to taste.  Stir until all ingredients are incorporated and the spinach has wilted down and cook.  Remove from heat and serve warm.