Risotto with mozzarella, spinach and tomato

This creamy risotto is really tasty with lots of mozzarella cheese, spinach and tomatoes.
Topped with fresh basil and parmesan. A great everyday meal.

Risotto with mozzarella, spinach and tomato
4 servings
3 1/4 cups vegetable broth
1 tbsp unsalted butter 
1/2 cup onion, finely chopped  
2 garlic cloves, minced
1 1/4 cups Arborio rice
3/4 cup canned  tomatoes, crushed
2 oz fresh mozzarella cheese, chopped
1/4 cup grated parmesan cheese (optional)
1/4 tsp freshly ground black pepper
2 cups fresh spinach, torn
1/4 cup fresh basil leaves, finely chopped 

Heat up vegetable broth in a saucepan and  keep it warm.
Melt butter in a large saucepan over medium heat. Add onion and garlic, sauté 2 minutes  until onion is tender, stirring frequently.  Add rice, cook for 1 minute, stirring.
Add 1/2 cup broth to the rice, cook until the broth is nearly absorbed, stirring constantly. Reserve 1/3 cup broth for later.  Add remaining broth, 1/4 cup at a time. It will take about 20-25 minutes to cook the rice. Stir in tomatoes, cook for 1 minute. Add cheese, pepper, and salt and stir until the cheese melts.  Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil.  Serve.