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Baked Risotto with Spinach

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Baked Risotto with Spinach
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 8
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Bake this creamy risotto featuring rice, Progresso® chicken broth and frozen spinach – a cheesy Italian side dish.

Ingredients

1
1/2 cups uncooked short-grain Arborio rice
4
1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1
box (9 oz) frozen chopped spinach, cooked, squeezed to drain
1
cup grated Parmesan cheese
2
tablespoons butter or margarine
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
3/4 cup crumbled feta cheese (3 oz)
1/3 cup pine nuts, toasted

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir rice and broth until blended.
  • 2 Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender.
  • 3 Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts. Serve immediately.
Tips  

This side-dish casserole is an easy way to make creamy risotto without having to stand at the stove in order to add the broth and stir the rice.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Daily Value
Total Fat
14g
0%
(
Saturated Fat
6g
0%
)
Sodium
977mg
0%
Total Carbohydrate
35g
0%
(
Dietary Fiber
1g
0%
)
Protein
15g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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