Spinach Risotto with Sun-Dried Tomatoes Recipe

Directions:

1. Cut sun-dried tomatoes into 1/4-inch wide strips.
2. Bring broth to a simmer in a medium saucepan (do not boil). Combine 1/2 cup warm broth and tomatoes in a bowl; cover and set aside. Keep remaining broth warm over low heat.
3. Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (20 minutes total). Add tomato mixture and spinach; cook 2 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients.