From Paulette Vickery's Recipe Collection

WW: RISOTTO VERDE WITH TOMATOES

main dish, vegetables

4 cup chicken broth
2 teaspoon olive oil
2 each scallions, sliced
1 1/4 cup arborio rice
1 pkg spinach, thawed, 10oz
1/4 cup dry white wine
2 tablespoon basil
1 each tomato, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 tablespoon parmisan cheese

Bring broth to a boil. Reduce heat, and simmer. Heat oil in sauce pan, then add scallions, and cook until tender. Add rice, and cook, stirring, until it is lightly toasted, about 3 minutes. Add 1 cup of hot broth, and stir until broth is absorbed into rice mixture. Continue adding broth, 1/2 cup at a time, stirring until broth is absorbed before adding more, until rice is just tender. Add chopped spinach and wine to rice mixture, with the last addition of broth. Cooking time should be 15-20 minutes, from the first addition of broth. Then, stir in basil, tomato, salt, pepper, nutmeg, and cheese. Serve at once. 7 points per serving.

Yield: 4 servings





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