Baked Risotto with Spinach

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

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

Directions

  1. 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. 2 Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender.
  3. 3 Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts. Serve immediately.

Notes

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Nutrition Information

Recipe Step Photos

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