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Risotto with Spinach and Mushrooms

Prep time 3 mins
Cook time 30 mins
Yield 6 servings (serving size: 2 stuffed shells)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection