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Risotto with Tomato, Spinach and Chick Peas

Nutrition Information
Calories: 173
Total Fat: 4.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 277mg
Carbohydrates: 25g
Dietary Fiber: 2.5g
Sugars: 1.5g
Protein: 9g
Vitamin A: 3382iu (67%)
Vitamin C: 6.3mg (10%)
Calcium: 135mg (13%)
Iron: 1.6mg (8%)

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.

Total Preparation & Cooking Time: 30 min. (5 Prep, 25 Cook)

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