Risotto is easy and delicious, even though it takes a little bit of time. I make mine with Lundberg Farms arborio white rice. It’s gluten-free and easy to make vegan or with meat; this version is vegetarian. Once you get the hang of when risotto is “done”, you’ll want to make it again and again. And it will impress your friends who have no patience!

Ingredients

1 cup prepared Lundberg Farms arborio white rice (directions below)

2 tablespoons butter

Handful of fresh spinach

At least 10 medium-sized leafs of fresh basil

1/2 of a 14.5 ounce can of Muir Glen Organic Basil and Garlic tomatoes, drained

1/3 cup fresh parmesan cheese, grated

Fresh ground pepper

Cook the risotto according to instructions on the package. For the liquid required to make the risotto, use half water and half vegetable stock (this cuts back on the sodium and lets the risotto have more flavor on its own).

Add butter when risotto is almost cooked. Then add remaining ingredients, adding cheese last. Stir ingredients until spinach is wilted. Serve topped with fresh cracked pepper.