Brown Rice Risotto with Spinach, Tomatoes and Mushrooms :)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.5
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 687.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
View full nutritional breakdown of Brown Rice Risotto with Spinach, Tomatoes and Mushrooms :) calories by ingredient
Introduction
I used to make this with Italian Short Grain White Rice (it makes the creamiest risotto) but I thought I would add the benefit of brown rice. I still prefer the white so if you choose to make it with white instead you only need 4 cups of water) I used to make this with Italian Short Grain White Rice (it makes the creamiest risotto) but I thought I would add the benefit of brown rice. I still prefer the white so if you choose to make it with white instead you only need 4 cups of water)Number of Servings: 4
Ingredients
-
5 cups of water mixed with 2 Knorr bouillon cubes (your choice of flavor, I like vegetable)
2 tblsp evoo
4 cloves garlic - minced
1 medium onion - chopped
1 cup brown rice
1 pkg frozen spinach (pre-chopped makes it easier for you)
1 can diced tomatoes
1 cup sliced mushrooms (I use cremini but you can use button or probably any kind you like)
Directions
Saute the mushrooms and set aside.
Microwave frozen spinach (about 3-5 on high) and set aside.
Strain canned tomatoes and set aside.
In a pot saute the EVOO, garlic and onion.
Add rice to same pot and shake it around until every rice grain is coated with the EVOO.
In another pot bring 5 cups of water to a boil then add two Knorr Bouillon cubes. Mix well.
Stir in one ladel of broth at a time into the rice until it is absorbed.
Once it is absorbed add another ladel-full.
Once all the broth is absorbed and the rice is soft add the spinch, mushrooms and tomatoes. Stir.
A great add in is a tblsp or so of pesto and parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMACVICAR.
Microwave frozen spinach (about 3-5 on high) and set aside.
Strain canned tomatoes and set aside.
In a pot saute the EVOO, garlic and onion.
Add rice to same pot and shake it around until every rice grain is coated with the EVOO.
In another pot bring 5 cups of water to a boil then add two Knorr Bouillon cubes. Mix well.
Stir in one ladel of broth at a time into the rice until it is absorbed.
Once it is absorbed add another ladel-full.
Once all the broth is absorbed and the rice is soft add the spinch, mushrooms and tomatoes. Stir.
A great add in is a tblsp or so of pesto and parmesan cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTAMACVICAR.