Spinach and Mushroom Risotto Photo
Spinach and Mushroom Risotto

YIELD Makes 8 servings


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


  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.
This recipe appears in: Italian
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
Vegetable 2
Starch 1-1/2
Fat 1
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