You are here

Spinach and Mushroom Risotto

chef.jackson's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 488 Calories from Fat 173

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 9.9 mg3.3%

Sodium 459.9 mg19.2%

Total Carbohydrates 67 g22.4%

Dietary Fiber 5.2 g20.9%

Sugars 6.7 g

Protein 12 g24%

Vitamin A 50% Vitamin C 17.1%

Calcium 24.8% Iron 16.5%

*Based on a 2000 Calorie diet

Spinach And Mushroom Risotto Recipe