Spinach and Tomato Risotto

With the cold winter nights that we have been having, Joel and I wanted to make risotto to warm us up.  We didn't plan our risotto based on any specific recipe, but rather what we had in our fridge.  There were some oven-roasted tomatoes that we had that needed to be used, as well as half of a large container of baby spinach.  The flavor combination was pretty good.  While I was eating it, I thought of what else would have tasted good with those ingredients.  I think that next up, I may try to create a Greek risotto with feta and black olives added to the mix.  If I do, I'll be sure to post it here!

1 tablespoon Olive Oil
1 cup Arborio Rice
2 Garlic Cloves, minced
1 small Red Onion, diced
1 quart Vegetable Stock
1/2 cup Oven Roasted Tomatoes (I got these out of the olive bar at our grocery store)
1 small container Baby Spinach
Handful Parmesan Cheese
Salt & Pepper, to taste

In a dutch oven, over medium heat, saute the onion in the olive oil until softened, about 3-5 minutes.  Add the garlic and cook until fragrant, 30 seconds.  Add the arborio rice and stir until toasted, about 1-2 minutes.  Slowly add the stock, about 1/2 cup at a time.  Stir, continuously, until the rice has absorbed the liquid.  Continue to add the stock and stir until the risotto is tender and creamy in consistency (mine took about 30 minutes).  Add the tomatoes and spinach, stirring until the spinach has wilted.  Add the Parmesan cheese, salt, and pepper to taste.