2 tbsp butter
1 1/2 chopped onion
1 1/2 c. arborio rice
1 large can tomatoes
4 c. veggie or chicken broth
1 tbsp oregano
1 tsp garlic powder
1 tsp salt
140g (4.5 oz) goat cheese
150 g (5 oz) baby spinach (about 8 cups)

Saute onions until soft. Stir in rice then add tomatoes. Cook until all liquid is absorbed. Add broth one cup at a time letting it be absorbed between additions. Continue to stir occasionally until the rice is cooked. Add goat cheese and spinach. Serve as soon a the spinach is incorporated in.