Risotto with Spinach and Mushrooms
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.
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- Calories: 218
- Fat: 6.8g
- Saturated fat: 2.4g
- Protein: 12.2g
- Carbohydrate: 31.2g
- Cholesterol: 10mg
- Iron: 1.8mg
- Sodium: 818mg
- Calories from fat: 26%
- Fiber: 2.9g
- Calcium: 220mg
- 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
- 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.
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