Baked Greek-Style Risotto

• 6 cups reduced sodium vegetable stock
• 1 tbsp olive oil
• 3 tbsp butter, chopped
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• 1 cup Arborio rice
• 1 tsp dried oregano leaves
• 1/2 cup pitted mixed Kalamata and green olives, halved
• 1/2 cup drained sun-dried tomatoes, halved
• 1 cup jarred roasted red peppers, drained and cut into thick strips
• 3/4 cup grated mozzarella cheese
• 4 oz baby spinach leaves

1. Place stock in a medium saucepan on high heat. Bring to a boil. Reduce heat to low and simmer until ready to use. Heat oil and butter in a medium saucepan on medium heat until foaming. Add onion and garlic; cook and stir for 5 mins or until soft. Add rice and oregano; cook and stir for 1 min. Reduce heat to low.
2. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 20 mins; mixture will be wet).
3. Preheat the oven to 400u0b0F. Stir olives, tomatoes and peppers into risotto. Spoon into a 2-quart baking dish.
4. Bake, covered, for 15 mins. Remove from oven; stir in mozzarella cheese and spinach. Bake, uncovered, for 5 mins or until rice is tender but firm and golden brown and bubbly.

vegetable stock, olive oil, butter, red onion, garlic, arborio rice, oregano, green olives, tomatoes, red peppers, mozzarella cheese, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/22674 (may not work)