Tasty Tuesdays: Baked Tomato Risotto


Welcome to Tasty Tuesdays!

This is the 100 week of Tasty Tuesdays!  How did that happen?!

I finally cooked this week - can you believe it?  it felt good to be in the kitchen again.  I made a delicious risotto that I had found and pinned on Pinterest.  It was so good.  And the best part - it is really easy to make.  The only real prep work is chopping an onion.  Also, you don't need to stand at the stove for an hour stirring the risotto - you bake it in the oven!

{ Recipe comes from Chatelaine }

Ingredients:
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup arborio rice
- 19 oz can stewed tomatoes (I used a jar of tomatoes that I canned this summer)
- 2 cups vegetable broth
- 1 tbsp dried oregano leaves
- 1 tsp each:  garlic powder, salt, granulated sugar
4.5 oz log of goat cheese
- 5 oz package of baby spinach leaves

Directions:
Preheat oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and spinach. Spoon into bowls and enjoy!

The canned jar of tomatoes I used had basil and garlic in it, so it added an extra punch of flavor.

I had a hard time getting good photos - I made this at night and there was no natural daylight.  Boo.

This recipe is definitely a keeper - I know I'll make it again.  It would be great with grilled chicken breasts too.

What did you cook this week?

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