Sun dried tomato risotto with spinach

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  200g

• Rice

  Brown, Instant - Safeway

  1 ½ cup dry or 300g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Tomatoes

  Green, raw

  ⅔ medium or 82g

• Spinach

  Raw

  1 cup or 30g

• Basil

  Fresh

  100g

• Yeast

  Leavening agents, baker's, compressed

  200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat onion and garlic in olive oil until just soft, about 2-3 minutes. Add rice, and toast for one minute, stirring constantly.
2. Add 3/4 cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another 1/2 cup, stirring constantly. Continue adding liquid 1/2 cup at a time until rice is cooked , about 20 minutes.
3. Add another 1/2 cup broth, tomatoes, spinach and basil, and reduce heat to low. Stir to combine well. Heat for 3-4 minutes, until tomatoes are soft and spinach wilted.
4. Stir in nutritional yeast. Taste, then season lightly with a bit of salt and pepper.
5. Risotto will thicken as it cools.