baby tomato & spinach risotto

heat a heavy bottomed saucepan over low heat. add butter and olive oil to the pan and add the onion and garlic. saute until translucent

in a separate saucepan

when the onion and garlic are translucent

add a half of vegetable stock and cook until absorbed

add the tomatoes to the rice and continue adding stock

add the spinach and continue adding stock until it is all absorbed

stir in butter