Florentine Risotto

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

  • 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
  • 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.
  • 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.
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