I had some leftover arborio rice and some random freezer and pantry items, so I played around with a few recipes (like this one) and made this for supper last night.
2 tablespoons butter
1 cup arborio rice
2 1/2 cups chicken stock
1 small onion, diced
10 oz package frozen spinach, thawed
mushrooms- canned, or fresh, sautéed
1 can diced tomatoes, well drained
2 oz goat cheese- soft or crumbled
finely chopped chicken/ham/bacon, optional
I started with Rebecca Lang's risotto technique...
Place 2 tablespoons butter in 9x13 baking dish and place in oven while oven is preheating to 400. When butter is melted, add broth, diced onion, and rice. Cover tightly with aluminum foil and place in oven for 35 minutes. Meanwhile, thaw and drain spinach, drain tomatoes, prepare mushrooms, etc.
After 35 minutes, remove foil (but keep), fluff rice/onion mixture with a fork, and stir in spinach, tomatoes, mushrooms, and goat cheese. Cover with aluminum foil and return to oven for 5 minutes so all ingredients are warmed.
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