spinach and mushroom risotto - 4

[Guest guest]

attractive, aromatic, creamy. the nuts are a great touch!

photo on webpage: http://home.earthlink.net/~kitpath/

 

 

* Exported from MasterCook *

 

Spinach and Mushroom Risotto - 4

 

Recipe By :KP Slimmer Meals Cookbook, Hanneman 2001-10

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

olive oil spray

1/2 pound mushrooms -- sliced

2 teaspoons dried basil leaves

2 teaspoons minced garlic

1/4 teaspoon black pepper

14 ounces defatted low-sodium vegetable broth

1 1/2 cups raw arborio rice

10 3/4 ounces reduced fat reduced sodium cream of mushroom soup --

undiluted

3 cups packed spinach leaves -- chopped

6 tablespoons chopped walnuts -- toasted

1/4 cup grated parmesan cheese

 

1. Lightly coat bottom of 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, canned 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.

 

POINTS: 4

EACH CUP 209 Calories; 5g Fat (22.4% calories from fat); 6g Protein; 34g

Carbohydrate; 1g Dietary Fiber

(No nutritional summary is provided for the modifications we made.)

 

Source:

" 'Italian Sausage with Pesto and Pasta' in Favorite Brand Name Country Italian

cookbook 2001S "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 209 Calories; 5g Fat (22.4% calories from

fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 411mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Tested with modifications 2001-Oct: Rescaled to yield 2 cups;

substituted a Porcini risotto mix (http://www.pastarotti.com/GBGenerale01.htm)

for the spray, garlic, mushrooms, broth, rice and mushroom soup. Used fresh

basil, frozen chopped spinach, and pecans. Coarsely ground pepper and cheese

were offered at table. Lots of flavor. (contact:

http://home.earthlink.net/~kitpath/ )

 

Nutr. Assoc. : 0 0 0 0 0 0 2081 0 1423 0 0