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