Risotto with Saffron, Cherry Tomatoes, and Spinach

This is a favorite of mine. I made it for my brother too. It's vegan, but you can have some parmesan cheese around for the nonvegans to put on top.

2 c. arborio rice.
2 yellow onions, diced
2-3 tbsp of vegan margarine (olive oil works fine too).
2 bouillon cubes
1 basket of cherry tomatoes
1 package of fresh spinach
1 tsp powdered saffron (or more or less, depending on how one likes it).
pinot grigio (I usually use about 1/3 of a bottle).

In a small pot dissolve 1 bouillon cube in water, bringing to a boil and then turning down to low. You will add broth to the risotto as it needs it.

Melt margarine in a largish pot. Add yellow onions and caramalize, stirring every once in a while with a wooden spoon. Here's the trick--deglaze the pot with a little white wine (you'll add the rest later). Now add the rice, stirring constantly. When the rice starts sticking to the bottom, add a little bit of liquid and keep stirring. Risotto requires pretty much constant stirring the whole time, but it's worth it! Keep adding liquid as needed. After about 10 minutes of cooking the rice, add the saffron. After about 15 minutes of cooking the rice, add the cherry tomatoes. Around this time you should also start adding wine instead of broth when the rice needs more liquid. When you are about five minutes out, add the spinach. You want the rice to be al dente, so just when you think it's a little too al dente, add the spinach. Now focus on the final touches. If you think it doesn't have enough salt or wine, add a little more. Serve immediately.