This light risotto is great served warm for dinner on autumn nights.
Makes two serves.
In a saucepan leave the stock to simmer.
In a heavy bottomed pan melt the margerine with the olive oil. Add the onions and saute until soft.
Add the garlic and rice and stir until the rice is well coated with the oil. Add the wine and deglaze, stir through. Let the wine cook off for a minute .
Add the mushrooms. Slowly add the stock one cup at a time, stirring constantly. waiting for the stock to be absorbed between cups. If you run out of stock just add water instead.
When the rice is almost cooked add the spinach, basil and parsley. Season with salt and pepper to taste.
Add the tomatoes just before serving. Garnish with chives.