Tricolor Risotto with Spinach, Olives and Tomatoes

Provided by Julia Baurain, 2nd Place Winner in Lindsay's Love This Recipe Contest

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At a Glance:

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

8

Ingredients:

5 cups reduced sodium chicken or vegetable broth 
3 tablespoons unsalted butter 
2 cloves garlic, minced 
1-1/2 cups Arborio rice 
1/4 cup dry white wine or vermouth (optional) 
2 tablespoons chopped fresh parsley 
1 cup Lindsay® Ripe Pitted Olives, sliced
1 large plum tomato, seeded and diced
1-1/2 cups packed baby spinach leaves
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
Salt to taste

Directions:

Bring broth to a boil in a medium saucepan; reduce heat to maintain a gentle simmer. Melt butter in a large deep skillet over medium heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute.  Add wine if desired; sauté 1 minute. 

Add 1 cup simmering broth to rice. Cook, stirring frequently, until liquid is absorbed. Add remaining broth 1 cup at a time, simmering until liquid is absorbed and stirring frequently. (This should take about 20 minutes.) Add parsley, olives, and tomato immediately after last cup of broth is added. Simmer until liquid is absorbed and rice has a creamy texture, stirring frequently. Stir in spinach just until wilted. Season to taste with salt and freshly ground black pepper if desired. Transfer to serving plates; top with cheese.

Nutrients Per Serving:

Calories: 207
Calories from fat: 63
Total fat:  7g
Monounsaturated fat: 3g
Cholesterol: 17mg
Sodium: 225mg
Total Carbohydrates: 30g
Dietary fiber: 2g
Protein: 6g

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