Sun-dried Tomato & Bean Risotto

Sun-dried Tomato & Bean Risotto

1 oz. sun-dried tomatoes
1/2 small onion
1/2 cup fresh spinach
1/2 clove garlic
1/4 cup water
4 Tbsp. uncooked short grain rice
1/4 cup vegetable broth
1/3 cup canned white beans, rinsed and drained

1. Cover sun-dried tomatoes with warm water and let stand for about 30 minutes.

2. Chop onion, garlic and spinach; set aside. In a non-stick sauce pan, heat oil on medium high and saute garlic and onion until onion becomes translucent, about three minutes. Add tomatoes and cook for a few more minutes. Stir in water and rice. Bring to a boil; reduce heat to medium, simmer stirring frequently for about eight minutes.

3. Add broth, beans and spinach. Return to a boil and again, reduce heat and simmer, stirring frequently. When rice becomes creamy, about five minutes, remove and serve immediately.

Makes 1 serving. Nutritional values per serving: 370 calories, 11.0g fat (1.5g sat), 13g protein, 59g carbohydrate, 9g fiber, 0mg cholesterol, 730mg sodium and 11g sugar.