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Name: Spinach Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Salt; 2 c Stock, chicken; 1 c Rice, uncooked; 1 sm Onions chopped; 10 oz Spinach thawed; 1 md Tomatoes; 1/4 ts Pepper, black; 2 tb Oil, olive; 1/3 c Cheese, Parmesan grated

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INGREDIENTS

1/4 ts Salt
2 c Stock, chicken
1 c Rice, uncooked
1 sm Onions ; chopped
10 oz Spinach ; thawed
1 md Tomatoes
1/4 ts Pepper, black
2 tb Oil, olive
1/3 c Cheese, Parmesan ; grated

Servings

INSTRUCTIONS

In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking. Stir in rice, coating each grain. Stir stock and salt into rice. Cook, covered, on HIGH 5-8 minutes, until boiling. Stir. Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan, and pepper into rice. Let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice. From: "October 1992 Good Housekeeping" Posted on GEnie by S.ZENSEN [News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 4

Calories: 391
Calories from Fat: 103 (26%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 1.4g
Cholesterol 10.9mg		3 %
Sodium 363.3mg		13 %
Potassium 918.9mg		24 %
Total Carbohydrate 59.3g		17 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 55.7g
Protein 13.4g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 391

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