Risotto with Ground Veal, Spinach and Roasted Tomatoes | RICARDO

Ingredients

• 2 cups (280 g) cherry tomatoes
• 1 garlic clove, chopped
• 3 tbsp (45 ml) olive oil
• 1 lb (450 g) lean ground veal
• 7 cups (1.75 litres) chicken broth
• 1 onion, finely chopped
• 3 tbsp (40 g) butter
• 2 cups (420 g) arborio rice
• 1/2 cup (125 ml) white wine
• 5 cups (140 g) baby spinach
• 1 cup (70 g) freshly grated Parmesan cheese