Spinach, Garlic and Tomato Risotto
Source of Recipe
rec.food.cooking
List of Ingredients
1 md Onion, finely chopped
1 md Red bell pepper, finely
Chopped
3 tb Minced garlic
1 tb Chopped sun-dried tomatoes,
Not packed in oil
1 c Chopped and drained fresh or
Canned tomatoes
1 t To 2 dried basil leaves
1/2 ts Dried oregano leaves
2 c Uncooked arborio rice
5 c To 7 hot vegetable broth
2 c Canned or fresh spinach Leaves
1 tb Grated Parmesan, optional
Salt and pepper to taste
Recipe
Spray a 3-quart saucepan or 12" nonstick skillet with vegetable
cooking spray. Heat over medium-high heat. Add onion; saute until
soft but not browned. Add 1/4 cup vegetable broth if needed to
prevent onion from browning. Add bell pepper, garlic, dried and
fresh
tomatoes, basil and oregano. Saute, stirring, about 5 minutes.
Add rice; saute about 1 minute. Pour in 1/2 cup broth. Bring to a
boil; reduce heat to medium. Cook, stirring constantly, until liquid
is almost completely absorbed. Add another 1/2 cup broth. Continue
stirring and adding broth 1/2 cup at a time as it is absorbed.
Stop adding broth when rice is creamy and just tender, about 30-35
minutes. Remove risotto from heat and stir in spinach. Add cheese if
desired and season to taste. Serve immediately. 6 servings.
Per serving: 279 calories, 6 g protein, 1 g fat (3%), 60 g
carbohydrate, 0 mg cholesterol, 33 mg sodium, 5 g fiber.
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