Baked Risotto with Spinach

Bake this creamy risotto featuring rice, Progresso® chicken broth and Green Giant® frozen spinach – a cheesy Italian side dish.

  • prep time 10 min
  • total time 55 min
  • ingredients 9
  • servings 8

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) Green Giant® 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    ,
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    ),
    Sodium
    977mg
    977%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 1/2 Starch; 1 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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