Servings: 4

1 28-Ounce Can Diced Tomatoes 1 28-Ounce Can Diced Tomatoes
1 Tablespoon Regular Olive Oil 1 Tablespoon Regular Olive Oil
1 Medium Sized Sweet Onion, Chopped 1 Medium Sized Sweet Onion, Chopped
1 Teaspoon Regular Table Salt 1 Teaspoon Regular Table Salt
1/2 Teaspoon Ground Black Pepper ½ Teaspoon Ground Black Pepper
1 Cup Arborio Rice 1 Cup Arborio Rice
1/2 Cup Dry White Wine ½ Cup Dry White Wine
1 Bunch Flat-Leaf Spinach (10 to 14 ounces), Chopped 1 Bunch Flat-Leaf Spinach (10 to 14 ounces), Chopped
1/2 Cup Parmesan Cheese, Grated (plus a bit more for serving) ½ Cup Parmesan Cheese, Grated (plus a bit more for serving)
2 Tablespoons Butter 2 Tablespoons Butter

Simmer Tomato Sauce: subheading: Simmer Tomato Sauce:
Warm a medium sized saucepan over medium-high heat. Then, add the can of diced tomatoes to it, along with 3 cups of water. Wait for a boil and then reduce heat to low to keep a simmer going. Keep saucepan covered. The primary goal with this step is to warm the sauce so when you add it to the risotto later on, it’s already to temperature.
Cook Onions (optional to use them): subheading: Cook Onions (optional to use them):
Warm a large saucepan over medium heat. Then, add the olive oil to it, along with the chopped onion. Also add in the salt and pepper. Cook and stir for about 5 minutes or until the onion is softened.
Add Rice to Pot: subheading: Add Rice to Pot:
Once the onion is softened, go ahead and add the rice to the pot. Cook and stir well for about 1 minute.
When the rice is well coated, add the white wine and cook for an additional 2 minutes, or until the wine has been absorbed by the rice.
Adding the tomatoes: subheading: Adding the tomatoes:
First, turn off the heat for the small saucepan that’s holding the tomato sauce. Then, lower the heat for the large saucepan to medium-low.
Add about 2 cups of the tomato sauce to the large saucepan, from the small saucepan. Stir well and wait until the majority of the tomato sauce has been absorbed.
Continue adding tomato sauce, 1 cup at a time, stirring, until the rice is creamy and tender. This will take approximately 25 minutes. You do not have to use all the tomato sauce if you judge the rice is ready.
Add Remaining Ingredients: subheading: Add Remaining Ingredients:
After the rice is cooked and tender, turn the heat on your stove top off. Then, add the spinach and mix well until it’s all wilted. Also add in the Parmesan cheese and the butter. Mix everything together well.
Divide what’s in the large pot up between a few bowls. Then, sprinkle some shredded Parmesan cheese on top of the risotto and serve. Perfect!