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Risotto with Tomato, Spinach and Chick Peas

Yield: 12 servings. 1/2 cup each serving



1-1/2 cups diced fresh plum tomatoes
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 garlic clove, crushed
2 cups frozen, thawed spinach
1 cup canned or boiled chick peas, drained
5-1/4 cups low-sodium chicken broth
1/2 cup chopped onions
1-1/2 cups Arborio (or other short grain) rice, dry
2 ounces part skim mozzarella cheese, diced
½ teaspoon ground black pepper to taste
1 tablespoon grated parmesan cheese

Combine first 6 ingredients in a medium bowl; stir well and set aside.

Bring broth to a simmer in a medium sauce pan. Keep warm over low heat.

Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion and sauté until golden, about 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.

Add tomato mixture; cook 2 minutes, stirring constantly. Remove from heat, stir in mozzarella cheese and pepper.

Serve hot with a sprinkle of Parmesan cheese over the top.