Spinach Parmesan Risotto
Serves 4
Ingredients:
| 1 |
cup |
Carolina® Brown Rice (Whole Grain) |
| 1 |
tsp |
olive oil |
| 1 |
tbsp |
shallot, chopped fine |
| 1 |
tbsp |
garlic, chopped fine |
| 1 1/2 |
cups |
fresh baby spinach leaves, chopped |
| 1/2 |
cup |
low sodium chicken broth, heated |
| 1/2 |
cup |
evaporated skim milk |
| 1/2 |
cup |
fresh basil leaves, chopped |
| 1/2 |
cup |
Parmesan cheese, grated |
| 1 |
tsp |
lemon zest |
Directions:
Prepare rice per package directions.
Heat oil in a medium saucepan over medium heat. Add shallot, garlic and sauté 1 minute. Stir in spinach and chicken broth and cook, stirring frequently, for 2 minutes. Stir in hot chicken broth. Add rice and evaporated milk. Stir constantly until mixture is creamy, about 5 minutes. Remove from heat and stir in basil, Parmesan cheese and lemon zest. Serve immediately.
|
Calories: 240 /serving
Total fat: 2.5 g
Sat. fat: 1 g
Cholesterol: 10 mg
Sodium: 390 mg
Carbohydrates: 41 g
Fiber: <1 g
Protein: 12 g
Sugars: 4 g
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