Spinach and Mushroom Risotto
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|
|3||cups packed stemmed spinach, chopped|
|6||tablespoons chopped walnuts, toasted|
|1/4||cup grated Parmesan cheese|
- 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.
- 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.
- Stir in spinach; cover and let stand 5 to 7 minutes or until spinach is wilted.
- Sprinkle with walnuts and cheese before serving.
|Serving Size:||1 cup risotto|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
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