Tomato Goat Cheese Risotto



One of the reasons I love Chatelaine magazine is the recipes and I always hope I will get around to making them someday. Well this one I got around to making. It's delicious and I highly recommend it.

Tomato Goat Cheese Risotto
  • 2 tbsp light margarine
  • 1/2  white onion, finely chopped
  • 1 cup arborio rice
  • 540 ml can stewed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp dried oregano leaves
  • 1 tsp each of garlic powder, salt and granulated sugar
  • 140g light goat cheese, crumbled 
  • 150g package frozen spinach, thawed
Directions:
Use an oven safe casserole dish with a lid.  Preheat oven to 400*F. Melt margarine in a large pot over medium heat. Add onion and stir often until they are soft. Stir in rice until coated and then the can of tomatoes. Stir often until liquid is almost absorbed.  Then stir in the broth, herbs and sugar. Bring to a boil, stirring often. Put the mixture into your casserole dish, cover and bake in centre of oven until all liquid is absorbed which is about 30 to 40 min. When it's done, mix in the goat cheese and the spinach. Serve!

Calories: 168 calories/half cup

Original recipe found at:
http://www.chatelaine.com/recipe/stovetop-cooking-method/baked-tomato-risotto/

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