MAKES 4 SERVINGS

4 cups vegetable broth

2 tablespoons olive oil

2 garlic cloves, minced

1½ cups chopped spinach (if using frozen spinach, thaw and dry before cooking)

1 cup arborio rice

1/2 cup white wine

1 cup cherry tomatoes, halved

In a medium saucepan, heat vegetable broth over medium heat; keep at a low simmer.

Heat olive oil in a large skillet or saute pan. Add garlic and saute until soft. Add spinach and cook until wilted. Add rice and stir to coat with oil.

Add wine and cook until mostly absorbed.

Add broth, one ladleful at a time, and stir until absorbed. Continue adding broth gradually, until all of it has been absorbed. Add tomatoes to risotto and stir to heat through.

Kim Lutz, Welcoming Kitchen Consulting

Nutrition facts per serving: 346 calories, 9 g fat, 54 g carbohydrates, 7 g protein, 4 g fiber