Green Risotto with Dried Tomatoes and Pecorino Romano

• 6 to 8 cups reduced-sodium chicken broth (or half broth and half water)
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1 1/2 cups Carnaroli, Vialone Nano, or Arborio rice
• 1/3 cup dry white wine
• 12 ounces spinach, trimmed, washed, and coarsely chopped (4 cups lightly packed)
• 4 halves sun dried tomatoes in oil, rinsed, drained, and cut into 1/4-inch pieces
• 1/4 cup freshly grated pecorino Romano
• Kosher salt
• Freshly ground black pepper

1. Heat the broth to a simmer in a saucepan; keep at a gentle simmer.
2. Melt 2 tablespoons of the butter in a large deep skillet.
3. Add the onion; cook over low heat, stirring, until golden, about 10 minutes, Do not brown.
4. Stir in the rice until coated, about 2 minutes.
5. Add the wine; cook over medium-high heat, stirring constantly, until absorbed.
6. Add 1/2 cup of the hot chicken broth, Cook, stirring constantly, over medium heat until the broth is almost all absorbed.
7. Add the remaining broth 1/2 cup at a time, stirring constantly, until the risotto is creamy and the rice is plump and tender with a slight resistance to the bite, 20 to 25 minutes.
8. During the last 5 minutes of cooking, add the spinach and dried tomatoes.
9. (If you run out of broth, finish the risotto with a little boiling water.)
10. Add the remaining 1 tablespoon butter and the cheese.
11. Stir vigorously until the risotto is creamy, about 30 seconds.
12. Taste and add salt if needed.
13. Let stand off the heat for a few minutes before serving.
14. Spoon the risotto into shallow soup dishes, Add a grinding of black pepper to each bowl.
15. Serve at once.

chicken broth, unsalted butter, onion, carnaroli, white wine, spinach, tomatoes, freshly grated pecorino romano, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/green-risotto-with-dried-tomatoes-and-pecorino-romano (may not work)