Spinach Artichoke Risotto Recipes

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RISOTTO WITH SPINACH AND ARTICHOKE HEARTS



Risotto With Spinach and Artichoke Hearts image

Make and share this Risotto With Spinach and Artichoke Hearts recipe from Food.com.

Provided by lazyme

Categories     Short Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°F.
  • 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.

Nutrition Facts : Calories 196.3, Fat 3.9, SaturatedFat 2, Cholesterol 9.4, Sodium 278.4, Carbohydrate 32.3, Fiber 5.3, Sugar 2.3, Protein 9.3

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