Garlic and Sun Dried Tomato Risotto
Yield: 6 Servings

1 medium Onion; finely chopped
1 medium Red bell pepper; finely chopped
3 tbsp Minced garlic
1 tbsp Chopped sun-dried tomatoes; not packed in oil
1 cup Chopped and drained fresh or canned tomatoes
1 tsp To 2 dried basil leaves
1/2 tsp Dried oregano leaves
2 cups Uncooked arborio rice
5 cups To 7 hot vegetable broth
2 cups Chopped fresh spinach leaves
1 tbsp Grated Parmesan; optional
Salt and pepper to taste

Spray a 3-quart saucepan or 12-inch nonstick skillet
with vegetable cooking spray. Heat over medium-high heat. Add onion; saute until soft but not browned. Add 1/4 cup vegetable broth if needed to prevent onion from browning. Add bell pepper, garlic, dried and fresh tomatoes, basil and oregano. Saute, stirring, about 5 minutes. Add rice; saute about 1 minute. Pour in 1/2 cup broth. Bring to a boil; reduce heat to medium. Cook, stirring constantly, until liquid is almost completely absorbed. Add another 1/2 cup broth. Continue stirring and adding broth 1/2 cup at a time as it is absorbed. Stop adding broth when rice is creamy and just tender, about 30-35 minutes. Remove risotto from heat and stir in spinach. Add cheese if desired and season to taste. Serve immediately. Makes 6 servings.