We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Florentine Risotto

Treat your family to a cheesy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine.

(0)
(0)
Save and Share
  • prep time 45 min
  • total time 45 min
  • ingredients 10
  • servings 4
 

Ingredients

3 1/2
to 4 1/2 cups vegetable broth
1
tablespoon olive or vegetable oil
1
(8-oz.) pkg. whole mushrooms, quartered
1/2
cup finely chopped onion
1
garlic clove, minced
1 1/2
cups uncooked short-grain Arborio rice
1/2
teaspoon salt
4
cups baby spinach leaves, coarsely chopped
1
(14-oz.) can small artichoke hearts, drained, rinsed and quartered
2
oz. (1/2 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • 2 Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
  • 3 Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
  • 4 Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.
  • 1 Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • 2 Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
  • 3 Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
  • 4 Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

EXPERT TIPS

toggle

Expert Tips

French recipes include the name "Florentine" when the preparation follows the style of Florence, Italy. Classic Florentine dishes consist of eggs or fish served over spinach and topped with a cheese-bechamel sauce. In the U.S., Florentine is used in many recipe titles that include spinach as an ingredient.

Risotto gets its rich creamy texture from Arborio rice. This short-grain Italian rice is high in starch. look for Arborio rice in the rice section of the grocery store or in an Italian market.

Serve a simple green salad, hard rolls and a light white wine with this hearty risotto.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
370
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
1820mg
1820%;
Total Carbohydrate
58g
58%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
30%;
Calcium
25%;
Iron
35%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.