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Baked Risotto with Spinach

Baked Risotto with Spinach
  • Prep 10 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
Bake this creamy risotto featuring rice, Progresso® chicken broth and frozen spinach – a cheesy Italian side dish.
Updated October 20, 2016
Make With
Make With
Progresso Broth

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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Total Fat
14g
0%
Saturated Fat
6g
0%
Sodium
977mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
1g
0%
Protein
15g
% Daily Value*:
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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