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I just made this tonight and it was WONDERFUL!<br><br>
Baked Risotto with Spinach and Crimini Mushrooms<br><br>
2 Tbsp. olive oil<br>
1 med yellow onion, finely chopped<br>
1.5 cups Arborio rice<br>
6 oz. baby spinach<br>
24 oz. chicken or vegetable broth<br>
8 oz. sliced crimini or baby bella mushrooms<br>
1/4 tsp. lemon pepper seasoning<br>
1 Tbsp. sherry (optional)<br>
1 cup Parmesan cheese, shredded, divided<br><br>
Preheat oven to 400 degrees.<br><br>
Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms and lemon pepper. Bring it to a boil and simmer it for 7 minutes.<br><br>
Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.<br><br>
Remove the pot from the oven, stir in the sherry (optional) and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.<br><br>
Makes 6 servings.<br><br>
Nutritional Information per serving (% based upon daily values)<br>
Calories: 210; Total Fat: 9g, 14%; Saturated Fat: 4g, 18%; Cholesterol: 10mg, 3%; Sodium: 350mg, 15%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 10g
 
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