Risotto with Spinach and Artichoke Hearts

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Category : Pastas/Risottos

Recipe : Risotto with Spinach and Artichoke Hearts

This creamy risotto is baked in the oven.

Makes 6 servings

1 1/2 cups low-sodium chicken broth
1/2 cup chopped onion
2 garlic cloves, minced
6 ounces arborio or other short-grain rice
1 1/2 cups drained canned water-packed artichoke hearts, halved
9 sun-dried tomato halves (not packed in oil), halved
1/8 to 1/4 teaspoon ground red pepper
2 cups shredded washed trimmed fresh spinach
2 1/4 ounces Parmesan cheese, grated

Preheat oven to 350o F.
In small saucepan bring broth and 1/2 cup water to a boil.
Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick
cooking spray; place over medium-high heat 30 seconds. Add onion and garlic;
cook, stirring constantly, 3 minutes, until soft.
Add rice; saute 1 minute. Remove from heat; stir in broth mixture, artichokes,
tomatoes and pepper. Cover tightly; bake 25 minutes, until liquid is almost
absorbed.
Remove from oven; stir in spinach. Cover; let stand 5 minutes. Sprinkle evenly
with cheese and serve immediately.

SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional
Calories; 4 grams Fat, 3 grams Fiber.

PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247
mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium