Risotto with Spinach and Artichoke Hearts

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Risotto with Spinach and Artichoke Hearts

Serving Size : 6

 

1/2 onion -- chopped

1 1/2 cups vegetable broth

2 garlic cloves -- minced

6 ounces arborio rice, or other short grain rice

1 1/2 cups artichoke hearts -- halved

9 sun-dried tomatoes -- not packed in oil

1/8 teaspoon red pepper -- ground

2 cups spinach -- shredded, trimmed

 

1. Preheat oven to 350 F.

2. In small saucepan bring broth and 1/2cup water to a boil.

3. Spray a l/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.

4. 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.

5. Remove from oven; stir in spinach. Cover; let stand 5 minutes.

Serve immediately.

 

 

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