Spinach Mozzarella Risotto
1/2 bag spinach washed and chopped
1/2 cup cherry or grape tomatoes halved
3/4 cup drained fresh mozzarella pearls
1/2 cups Arborio rice
One box chicken broth
1 tablespoon chive and onion cream cheese
Diced leek (white part only) or 1/4 cup diced onion
Squeeze of lemon
In a rice cooker, saute leek in butter. Add rice and saute for a minute. Pour broth over rice and add cream cheese. Cook rice. When rice is done, stir in spinach, mozzarella, and tomatoes until warm. (Two minutes) Add salt and pepper. Squeeze lemon over servings.
Serve with your favorite protein like salmon or chicken breasts.
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