Pine Nut, Spinach, and Herb Risotto

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This is my comfort food. Savory, salty, and full of spinach and pine nuts, which give the recipe a bit of extra crunch!

I generally try to eat pretty light. That means a lot of salads, fruits, quinoa, etc. Veggies galore.

But honestly, sometimes a girl just needs a little more. And that, my friends, is when I turn to risotto.

Four score and seven years ago - or maybe like two - I used to frequent a Memphis restaurant for their wonderful risotto. It was to die for. And just the right portion size to let me finish the plate without feeling like a naughty girl.

For this recipe, I used Trader Joe's Mushroom & Herb Risotto as a base. You don't have to! This will work just as well with regular risotto and a combination of spices (salt, pepper, parmesan cheese, oregano, thyme, parsley). But, if you do have a Trader Joe's nearby, here's a wonderful way to spice up their risotto. And no, it doesn't taste a thing like mushrooms (bf hates mushrooms and didn't notice - victory for me!).

Pine Nut, Spinach, and Herb Risotto

Ingredients:

• 1 package Trader Joe's Mushroom 7 Herb Risotto (or 1 cup Risotto)
• 1 cup Spinach
• 2 tablespoons Pine Nuts
• Sea Salt (We used Pink Himalayan Sea Salt)
• 1/4 cup Feta Cheese

Directions:

1. Cook Risotto per box instructions.
2. With 5 minutes left in cooking, add Spinach and Pine nuts and cover, stirring occasionally to ensure that the spinach gets heated and the nuts are well mixed.
3. When you remove risotto from heat, add and stir in feta cheese.
4. Sprinkle sea salt on top of risotto after serving on plates.
5. Serve in Pitas if you're feeling fancy (and hungry!).