Tomato & Mozzarella Risotto

So I have to admit….this recipe was made on Christmas. That’s how behind I am on posting some recipes! To be fair I actually forgot about this one until today when I was flipping through my photo library. And I usually only blog recipes that are 100% my own (and if I don’t, credit is always given!), but this  was just too good not to share! This recipe comes from cookinglight.com, by Christine Burns Rudalevige and it was just phenomenal…great recipe Christine! My mom and I made this dish together for a gluten-free and vegetarian Christmas main dish, and it was especially perfect, since the tomatoes and spinach made the dish LOOK like Christmas too!

Ingredients
3 1/4 cup vegetable broth
1 tbsp unsalted butter
1/2 cup finely chopped sweet onion
1 tbsp minced garlic
1 1/4 cups uncooked Arborio Rice
3/4 cup canned crushed tomatoes
1/2 cup fresh mozzarella
1/4 tsp black pepper
1/8 tsp salt
2 cups torn fresh baby spinach
1/4 cup finely chopped fresh basil
4 tsp extra virgin olive oil

Instructions
Bring broth to a simmer in sauce pan, keep on warm. Melt butter in large saucepan over medium heat. Add onion & garlic, and sautee for 2 minutes, stirring constantly.

Add rice to pan and cook for 1 minute, stirring constantly. Add 1/2 cup broth and cook until liquid is absorbed, stirring constantly. Add remaining broth, 1/4 cup at a time, stirring until each portion of broth is absorbed before adding the next. Reserve 2/3 cup broth.

Stir in the tomatoes, and cook for 1 minute. Add cheese, pepper, and salt, stirring until the cheese melts. Remove from heat and stir in reserved 1/3 cup broth, spinach, & basil. Drizzle olive oil (1 tsp) over each bowl before serving. Enjoy!