Makes 12 to 15 2 1/2-inch Cakes; Serves 6 to 8

6 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 cups Arborio rice
1 cup dry white wine
5 cups chicken broth
4 cups firmly packed fresh spinach, washed, drained, and stems removed
1 cup (4 ounces) grated Parmesan cheese
2 tablespoons fresh thyme or 2 teaspoons dried thyme
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons unsalted butter
1 recipe Oven-Roasted Tomatoes (recipe below)
1 cup of Homemade or Store bought Pesto

Heat 4 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring constantly, 3 to 4 minutes, until translucent. Add the garlic and cook 2 minutes longer, stirring frequently. Add the rice and cook 5 minutes, stirring constantly, or until most of the rice has turned light golden. Add the wine and boil until reduced by half, stirring constantly. Meanwhile, place the broth in a separate saucepan and bring to a boil. Reduce heat so the broth is at a low simmer. Slowly add 1 cup of the hot broth to the rice, stirring constantly, until the liquid is absorbed. Repeat this process - adding 1 cup of broth at a time - until all the broth is absorbed. This should take 20 to 25 minutes. Stir in the spinach until it has wilted, 2 to 3 minutes. Stir in the Parmesan, thyme, and rosemary and remove from heat. Spread the mixture evenly in a greased 8 by 13-inch baking dish and chill in the refrigerator several hours or overnight. Cut twelve 2 1/2-inch circles out of the chilled risotto with a biscuit cutter or cooker cutter. (You can form leftover risotto mixture into cakes, too, if desired.) Heat the butter and remaining olive oil over medium heat in a 12-inch nonstick skillet. Cook 6 to 8 risotto cakes at a time for about 3 minutes per side, turning only once, until the cakes are golden brown and crispy. Remove from the pan, drain on a paper towel, and place in the oven to keep warm while you cook the remaining cakes.  To serve, place 2 risotto cakes on each plate or arrange them all on a platter. Top each cake with 3 or 4 tomatoes, several of the onion slices or a small portion of the onion, and about a tablespoon of pesto. Serve immediately.