Cheese-Topped Risotto Tart with Spinach

Now don't drop to the floor anything but I'm actually posting a recipe on my blog. I know, it's been over 2 1/2 years since my last recipe but I made a yummy dinner last night and I have the time to blog about it. It's called "Cheese-topped Risotto Tart with Spinach". I LOVE risotto but its quite laborious to cook due to the constant stirring. Whenever I see it on a menu when we are out I make sure to order it because I appreciate someone else cooking it for me! I wouldn't call this a lean entree but you could make it less fattening by using a light cheese (I can't guarantee it will taste as good though!) and half and half instead of the heavy cream. I didn't skimp on the type of cheese but I used less mozzarella on top of the tart than the recipe called for but I also used shredded mozzarella instead of the cubes. In addition, I used half and half and it tasted great (it's only 2 Tbs anyway). I also saved time by using a store bought crust but this recipe includes how to make your own crust. The only thing I couldn't do was get the kids to try it. They saw the spinach and ran the other way. One day they will appreciate my cooking. Here's a picture of the completed dish:

If that looks appetizing to you and you'd like to try making it, here is the recipe. Note that there are two pages to this recipe. The first recipe is the base ingredient for the second recipe.It's from the recipe book: "What's Cooking: Rice and Risotto" by Elizabeth Wolfe Cohen (it's one of my favorite recipe books!