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Baked Risotto with Spinach
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-
Prep
10
min
-
Total
55
min
-
Ingredients
9
-
Servings
8
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Ingredients
-
1
1/2 cups uncooked short-grain Arborio rice
-
4
1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
-
1
box (9 oz) frozen chopped spinach, cooked, squeezed to drain
-
1
cup grated Parmesan cheese
-
2
tablespoons butter or margarine
-
1/4 teaspoon coarse sea salt
-
1/4 teaspoon freshly ground pepper
-
3/4 cup crumbled feta cheese (3 oz)
-
1/3 cup pine nuts, toasted
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Steps
-
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir rice and broth until blended.
-
2
Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender.
-
3
Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts. Serve immediately.
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Nutrition Facts
Serving Size:
1 Serving
- Total Fat
- 14g
- 0%
- Sodium
- 977mg
- 0%
- Total Carbohydrate
- 35g
- 0%
- Protein
- 15g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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