Oven baked tomato risotto.

This is delicious! You basically sauté onion and garlic in olive oil in a pan, cook until soft, add 1 cup arborio rice and 1 can stewed tomatoes, 1 tsp salt, 1 tsp sugar, 1 TB Italian herbs, cook 5 minutes, then add 2 cups veg broth, bring to a boil them transfer to a covered dish and bake for 30-35 minutes in a 400 degree F oven until rice is tender. Stir in fresh chopped spinach.