Risotto With Spinach And Artichoke Hearts - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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; 4 points.