Creamy Spinach & Mushroom Risotto Recipe | Easy & Delicious

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:

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.
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.

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