Spinach and Mushroom Risotto
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Spinach and Mushroom Risotto
YIELD Makes 8 servings
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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:
- 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.
This recipe appears in:
Italian
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 |