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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