Risotto With Spinach and Artichoke Hearts

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“This creamy risotto is baked in the oven. From Weight Watchers Cut The Fat Cookbook.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In small saucepan bring broth and 1/2 cup water to a boil.
  3. Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
  4. Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
  5. Add rice; saute 1 minute.
  6. Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
  7. Cover tightly; bake 25 minutes, until liquid is almost absorbed.
  8. Remove from oven; stir in spinach.
  9. Cover; let stand 5 minutes.
  10. Sprinkle evenly with cheese and serve immediately.
  11. SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
  12. PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.

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