Garlic and tomato risotto^

6 servings

Ingredients

Quantity Ingredient
1 medium Onion, finely chopped
1 medium Red bell pepper, finely
Chopped
3 tablespoons Minced garlic
1 tablespoon Chopped sun-dried tomatoes,
Not packed in oil
1 cup Chopped and drained fresh or
Canned tomatoes
1 teaspoon To 2 dried basil leaves
½ teaspoon Dried oregano leaves
2 cups Uncooked arborio rice
5 cups To 7 hot vegetable broth
2 cups Chopped fresh spinach
Leaves
1 tablespoon Grated Parmesan, optional
Salt and pepper to taste

Directions

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 ¼ 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 ½ cup broth. Bring to a boil; reduce heat to medium. Cook, stirring constantly, until liquid is almost completely absorbed. Add another ½ cup broth. Continue stirring and adding broth ½ 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.

Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95

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