Sundried Tomato and Spinach Risotto

I love making risotto!  A lot of people think it's a very difficult dish to make, so the only time they have it is if they're at a restaurant.  I like to think that over the years I've "perfected" my risotto and now I make it fairly often.  Hopefully I've been able to explain it so you too can make it at home without being intimidated.  You can surprise your spouse and/or dinner guests with a restaurant quality dish without spending $15 a plate!  In this recipe I used spinach and sundried tomato since I had them both on hand, but feel free to substitute other ingredients.  Enjoy!

Sundried Tomato and Spinach Risotto
(4 main course servings or 8 side-dish servings)

1 medium yellow onion, cut in a small dice
3 garlic cloves, minced
3/4 cup chopped sundried tomatoes
1/2 bag of pre-washed baby spinach leaves
1 1/2 cups arborio rice
1 cup white wine (I usually use pinot grigio or sauvignon blanc)
48 oz. low-sodium chicken broth
extra-virgin olive oil
3 Tbl unsalted butter
2/3 cup grated parmesan cheese



In a saucepan, heat the chicken broth on medium heat.  Place a large non-stick skillet over medium-high heat and lightly cover the bottom of the pan with extra-virgin olive oil.  Saute the onion until it is translucent.  Add the sundried tomatoes and garlic and saute for 2 more minutes.  Make sure the garlic doesn't burn.  If the pan looks dry, add a little more olive oil.  Add the rice to the pan and saute for approximately 3 minutes or until it starts to turn golden in color.  Next add the wine and stir.  When the wine has all evaporated, add in 1 cup of chicken broth and stir.  Let the broth fully absorb into the rice before adding more.  Keep adding the chicken broth 1 cup at a time until the rice is al dente - tender but not mushy (you have to taste the rice as you go along).  When the rice is al dente, add another 1/2 cup of chicken broth and stir in the spinach leaves.  Next, stir in the butter.  Remove the risotto from the heat and stir in the parmesan.  Enjoy!