Recipe for Risotto with Spinach and Artichoke Hearts 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 x onion chopped
1/2 cup low sodium chicken broth
2 x garlic cloves minced
6 oz arborio rice or other short grain rice
1/2 cup artichoke hearts water- packed canned, halved
9 x sun-dried tomatoes not packed in oil halved
1/8 tsp red pepper ground
2 cup spinach shredded, trimmed
Instructions:
Instructions: 1. Preheat oven to 350F.

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

3.Spray a l 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.

4.Add rice; saute I 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. Sprinkle evenly with cheese and serve immediately.

Serving (1 cup) provides: I/2Vegetables, 1/2Protein, 1 Bread, 5 Optional

0 g Protein, 4, Remove from heat; stir in chc garnish with parsley and sen

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