Ham and Spinach Risotto
|Bell pepper||1 Large (Red Or Yellow)|
|Cooked ham||1⁄2 Pound, diced|
|Rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Frozen spinach||10 Ounce, drained (1 Package)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Coarsely chop onion and bell pepper with Food Chopper.
Set aside separately.
In 10-inch Generation II Frying Pan, cook ham over medium-high heat 3 minutes.
Add onion and cook until onion is soft, about 5 minutes.
Add bell pepper and rice.
Cook, stirring, until rice is coated with fat, about 1 minute.
Add chicken broth and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 20 minutes.
Add spinach, stirring until evenly distributed.
Cover and cook 5 more minutes.
Stir in cheese and serve.
Serving size: Complete recipe
Calories 1099 Calories from Fat 142
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 34 mg11.3%
Sodium 2241.2 mg93.4%
Total Carbohydrates 193 g64.3%
Dietary Fiber 17.9 g71.4%
Sugars 17.7 g
Protein 48 g95.1%
Vitamin A 682.3% Vitamin C 293.5%
Calcium 108.6% Iron 50.1%
*Based on a 2000 Calorie diet