Risotto with Spinach and Mushrooms

Oxmoor House
A combination of vegetable broth and water are used in this risotto to create a rich, full-flavored dish that has less sodium than traditional risottos.
6 servings (serving size: 2 stuffed shells)


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2 (14-ounce) cans vegetable broth
2 cups water
2 teaspoons olive oil
Cooking spray
1 (8-ounce) package pre-sliced mushrooms
1/2 cup chopped onion
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/4 cup dry vermouth
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg


Prep: 3 Minutes
Cook: 30 Minutes

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; sauté 4 minutes. Remove from heat; set aside and keep warm.

Place rice in a Dutch oven over medium-high heat; cook 1 minute. Stir in vermouth; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Reduce heat to medium-low; add broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved mushroom mixture, spinach, and remaining ingredients. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 218
Fat 6.8 g
Satfat 2.4 g
Protein 12.2 g
Carbohydrate 31.2 g
Cholesterol 10 mg
Iron 1.8 mg
Sodium 818 mg
Caloriesfromfat 26 %
Fiber 2.9 g
Calcium 220 mg