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Ingredients

• 4 orange or yellow tomatoes (about 2 pounds), flesh scooped out and skin discarded
• 4 cups chicken or vegetable broth (32 ounces)
• 1/4 teaspoon saffron threads (about 2 pinches)
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (eyeball it)
• 2 tablespoons butter, chilled and cut into pieces
• 2 cups arugula or baby spinach (a few generous handfuls)
• 1/2 pint grape or cherry tomatoes, halved
• Juice of 1/2 lemon
• 1/3 cup Parmigiano Reggiano cheese (a generous handful)

Description

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