I wasn't sure at first because it uses a can of stewed tomatoes (note: it was tough to find "stewed" in the sea of canned tomatoes on the shelves...diced, whole, crushed...but I did find some by Aylmers) and I'm not usually a fan of chunky canned tomatoes. And when this dish came out of the oven, I had a few more doubts because it didn't look very risotto-y...more like a mushy tomato & rice stew.
But once the goat cheese and spinach is stirred in it becomes a creamy, oooey goooey, lovely mess and all of the tomatoes have broken down into the sauciness of it all.
Make sure you use a big enough pot to be able to stir in the fresh spinach at the end. My dish was pretty full and it took a bit of fanagling to really stir the leaves in. But I did it, and it was soooooo good!
I ate it straight up as a carby-good dinner, but I would recommend it as a side dish for chicken or other protein all done up with Italian herby goodness.
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