Garlic And Tomato Risotto

• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 Tbsp. minced garlic
• 1 Tbsp. chopped sun dried tomatoes (without oil)
• 1 c. chopped and drained fresh or canned tomatoes
• 2 c. chopped spinach leaves
• 2 c. arborio rice
• 3 to 5 c. hot vegetable broth
• 1 Tbsp. grated Parmesan cheese
• salt or herbal salt substitute to taste
• pepper to taste

1. Coat saucepan with cooking spray; warm over medium-high heat. Add onion; saute until soft but not brown.
2. (Add 1/4 cup extra broth, if needed to prevent browning.)
3. Add bell pepper, garlic, dried and fresh tomatoes and spinach.
4. Saute 1 minute.
5. Pour in 1/2 cup broth.
6. Bring to a boil; lower heat to medium.
7. Cook, stirring continuously, until liquid is almost completely absorbed, adding broth 1/2 cup at a time as it is absorbed.
8. Stop adding liquid when rice is creamy and just tender, about 25 minutes. Remove Risotto from heat and add Parmesan cheese, if desired.
9. Add salt and pepper to taste.
10. Serve immediately.
11. Serves 6.

onion, red bell pepper, garlic, tomatoes, tomatoes, spinach leaves, arborio rice, vegetable broth, parmesan cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546068 (may not work)