Spinach and Mushroom Risotto
|Olive oil flavored cooking spray||1 (Non Stick)|
|Mushrooms||1⁄2 Pound, sliced|
|Dried basil leaves||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned fat free reduced sodium chicken broth||14 Ounce (1 Can)|
|Uncooked arborio rice||1 1⁄2 Cup (24 tbs)|
|Low fat and sodium condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Packed spinach leaves||3 Cup (48 tbs), chopped|
|Chopped walnuts||6 Tablespoon, toasted|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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 to the bite.
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.