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Spinach and Mushroom Risotto
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Publications International, Ltd., the Editors of. "Spinach and Mushroom Risotto." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spinach-and-mushroom-risotto-recipe.htm> 04 December 2008.
Spinach and Mushroom Risotto
Yield: Makes 8 servings
Ingredients:
Olive oil cooking spray
1/2
pound mushrooms, sliced
2
teaspoons dried basil
2
teaspoons minced garlic
1/4
teaspoon black pepper
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
1-1/2
cups uncooked arborio rice
1
can (about 10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1-2/3
cups water
3
cups packed stemmed spinach, chopped
6
tablespoons chopped walnuts, toasted
1/4
cup grated Parmesan cheese
Preparation:
1.
Spray 3-quart saucepan with cooking spray; heat over high heat. Add mushrooms, basil, garlic and pepper; cook and stir 3 to 4 minutes or until mushrooms are tender.
2.
Stir in broth, rice, soup and water; cook and stir until well blended and mixture begins to boil. Reduce heat to low. Cover; simmer gently 12 minutes, stirring twice during cooking or until rice is just tender but still firm.
3.
Stir in spinach; cover and let stand 5 to 7 minutes or until spinach is wilted.
4.
Sprinkle with walnuts and cheese before serving.
Nutritional Information:
| Serving Size: 1 cup risotto | |
| Fiber | 3 g |
| Carbohydrate | 37 g |
| Cholesterol | 2 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 19 % |
| Calories | 219 |
| Protein | 8 g |
| Sodium | 250 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 1-1/2 |
| Fat | 1 |
This recipe appears in: Italian
