Tricolor Risotto with Spinach, Olives and Tomatoes | Lindsay

Ingredients

• 5 cups reduced sodium chicken or vegetable broth
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1-1/2 cups Arborio rice
• 1/4 cup dry white wine or vermouth (optional)
• 2 tablespoons chopped fresh parsley
• 1 cup Lindsay® Ripe Pitted Olives, sliced
• 1 large plum tomato, seeded and diced
• 1-1/2 cups packed baby spinach leaves
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• Salt to taste