Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 4
Christine Burns Rudalevige
Recipe by Cooking Light October 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

362 calories; fat 11.5g; saturated fat 4.5g; mono fat 4.1g; poly fat 0.6g; protein 8.8g; carbohydrates 57.5g; fiber 4.4g; cholesterol 19mg; iron 1.4mg; sodium 599mg; calcium 113mg.
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