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Florentine Risotto

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Betty Crocker Kitchens
Updated Dec 7, 2011
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Treat your family to a creamy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine.

Florentine Risotto

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

370 Calories
9g Total Fat
14g Protein
58g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
1820mg
76%
Total Carbohydrate
58g
19%
Dietary Fiber
6g
24%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
35%
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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