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Spinach Risotto
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 341
% Daily Value**
Total Fat 13g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 16mg
Sodium 1030mg
Total Carbohydrate 43g
Dietary Fiber 2g
Sugars 1g
Protein 13g
Vitamin A  23%Vitamin C  16%
Calcium  12%Iron  17%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach Risotto

Recipe Tags: Risotto Recipes

Date Added: July 31, 2018


1/4 Teaspoon Salt coarse
1/4 Teaspoon Pepper black
2 Cups Chicken Stock chicken
2 Tablespoons Vegetable Oil
1 Tomato
1 Onion chopped
1 Cup Rice uncooked
1/3 Cup Cheddar Cheese Parmesan, grated
10 Ounces Spinach thawed
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1. In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking.

2. Stir in rice, coating each grain. Stir stock and salt into rice.

3. Cook, covered, on HIGH 5-8 minutes, until boiling.

4. Stir. Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender.

5. Drain spinach well, squeezing to remove all liquid.

6. Stir spinach, Parmesan, and pepper into rice.

7. Let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice.

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Dietary Notes:
This recipe is low-cholesterol with 15.5mg per serving

This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Rice, Cheese, Onion allergies.
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