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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
3 mins
cook:
30 mins
total:
33 mins
Yield:
6 servings (serving size: 2 stuffed shells)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

218 calories; fat 6.8g; saturated fat 2.4g; protein 12.2g; carbohydrates 31.2g; cholesterol 10mg; iron 1.8mg; sodium 818mg; calories from fat 26%; fiber 2.9g; calcium 220mg.
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