Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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
