Tomato-Saffron Risotto Milanese

Saffron adds a touch of elegance to every dish, including risotto which I typically think of as a simple comfort food. The below recipe puts an unusal twist on a risotto milanese by adding tomatoes and spinach. Adapated from this recipe and made vegan.

Ingredients:
1 can plum tomatoes, pureed in a blender
6 cups vegetable broth
2 pinches saffron threads (about 1/4 teaspoon)
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Salt and pepper
1 1/2 cups arborio rice
1/2 cup dry white wine (eyeball it)
2 cups spinach (fresh or frozen) pine nuts or nutritional yeast optional as toppings

Directions

Pour pureed tomatoes into a medium saucepan and add the chicken broth and saffron. Bring to a simmer over medium heat, then keep warm over low heat.

In a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic; season with salt and pepper and cook until softened, 2 to 3 minutes. Stir in the rice to coat with the oil, increase the heat to medium-high and cook for 2 minutes. Stir in the wine and cook until slightly evaporated, about 1 minute. Stir in a couple ladlefuls of the warm tomato broth, stirring constantly until absorbed, about 1 minute. Continue adding the broth, a couple of ladlefuls at a time, stirring after each addition until absorbed and to prevent sticking. Cook until the rice is tender and the mixture is creamy but not soupy, about 18 minutes. During the last 2 minutes of cooking, add the spinach.

Serve the risotto with pine nuts and/or nutrional yeast.