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Spinach And Mushroom Risotto

chef.jackson's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Rice
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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