Risotto With Spinach And Artichoke Hearts

• 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

1. Preheat oven to 350u0b0F.
2. In small saucepan bring broth and 1/2 cup water to a boil.
3. Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
4. Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
5. Add rice; saute 1 minute.
6. Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
7. Cover tightly; bake 25 minutes, until liquid is almost absorbed.
8. Remove from oven; stir in spinach.
9. Cover; let stand 5 minutes.
10. Sprinkle evenly with cheese and serve immediately.
11. SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
12. 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.

chicken broth, water, onion, garlic, arborio rice, artichoke hearts, tomatoes, ground red pepper, fresh spinach, parmesan cheese

Taken from www.food.com/recipe/risotto-with-spinach-and-artichoke-hearts-513709 (may not work)