Florentine Risotto

  • Prep 45 min
  • Total 45 min
  • 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • French recipes include the name "Florentine" when the preparation follows the style of Florence, Italy. Classic Florentine dishes consist of eggs or fish served over spinach and topped with a cheese-bechamel sauce. In the U.S., Florentine is used in many recipe titles that include spinach as an ingredient.
  • Risotto gets its rich creamy texture from Arborio rice. This short-grain Italian rice is high in starch. look for Arborio rice in the rice section of the grocery store or in an Italian market.
  • Serve a simple green salad, hard rolls and a light white wine with this hearty risotto.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
80
% Daily Value
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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