Vegetarian

Sun-Dried Tomato Risotto with Spinach and Pine Nuts is for Dinner.

Sun-Dried Tomato Risotto with Spinach and Pine Nuts takes several minutes to prepare.

Sun-Dried Tomato Risotto with Spinach and Pine Nuts takes several minutes to cook.

Sun-Dried Tomato Risotto with Spinach and Pine Nuts makes 4 servings.

The ingredients for Sun-Dried Tomato Risotto with Spinach and Pine Nuts are:

1 yellow onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

1? cups Arborio rice

5?6 cups vegetable broth

⅔ cup rehydrated sun-dried tomatoes, sliced

? cup fresh spinach

1 tablespoon chopped fresh basil (optional)

2 tablespoons vegan margarine (optional)

2 tablespoons nutritional yeast

Salt and pepper to taste

? cup pine nuts

Here is how you make Sun-Dried Tomato Risotto with Spinach and Pine Nuts:

?Heat onion and garlic in olive oil until just soft, about 2 to 3 minutes. Add rice and toast for 1 minute, stirring constantly.?Add ? cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another ? cup, stirring constantly. Continue adding liquid ? cup at a time until rice is cooked, about 20 minutes.?Add another ? cup broth, tomatoes, and spinach and reduce heat to low. Stir to combine well. Heat for 3 to 4 minutes, until tomatoes are soft and spinach is wilted.?Stir in basil, margarine, and nutritional yeast. Taste, then season lightly with a bit of salt and pepper.?Allow to cool slightly, then top with pine nuts. Risotto will thicken a bit as it cools.

The nutritional information for Sun-Dried Tomato Risotto with Spinach and Pine Nuts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 551.3

• Total Fat: 23.0 g
• Cholesterol: 0.0 mg
• Sodium: 899.0 mg
• Total Carbs: 77.3 g
• Dietary Fiber: 4.0 g
• Protein: 8.4 g

The dietary needs meet for Sun-Dried Tomato Risotto with Spinach and Pine Nuts is Vegan