Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion, finely chopped 1 ts To 2 dried basil leaves
1 md Red bell pepper, finely 1/2 ts Dried oregano leaves
Chopped 2 c Uncooked arborio rice
3 tb Minced garlic 5 c To 7 hot vegetable broth
1 tb Chopped sun-dried tomatoes, 2 c Chopped fresh spinach
Not packed in oil Leaves
1 c Chopped and drained fresh or 1 tb Grated Parmesan, optional
Canned tomatoes Salt and pepper to taste

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 1/4 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 1/2 cup broth. Bring to a
boil; reduce heat to medium. Cook, stirring constantly, until liquid
is almost completely absorbed. Add another 1/2 cup broth. Continue
stirring and adding broth 1/2 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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