Tricolor Risotto with Spinach, Olives and Tomatoes

Ingredients

• 5 cups reduced sodium chicken or vegetable broth

• 3 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1-1/2 cups Arborio rice

• 1/4 cup dry white wine or vermouth (optional)

• 2 tablespoons chopped fresh parsley

• 1 cup Lindsay® Ripe Pitted Olives, sliced

• 1 large plum tomato, seeded and diced

• 1-1/2 cups packed baby spinach leaves

• Salt and freshly ground black pepper

• 1/4 cup grated Parmesan cheese

• Salt to taste

Cooking Directions

1. Bring broth to a boil in a medium saucepan; reduce heat to maintain a gentle simmer.

2. Melt butter in a large deep skillet over medium heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute. Add wine if desired; sauté 1 minute.

3. Add 1 cup simmering broth to rice. Cook, stirring frequently, until liquid is absorbed. Add remaining broth 1 cup at a time, simmering until liquid is absorbed and stirring frequently. (This should take about 20 minutes.)

4. Add parsley, olives, and tomato immediately after last cup of broth is added. Simmer until liquid is absorbed and rice has a creamy texture, stirring frequently.

5. Stir in spinach just until wilted.

6. Season to taste with salt and freshly ground black pepper if desired. Transfer to serving plates; top with cheese.