Spinach and Mushroom Risotto

This creamy rice dish is simply to-die-for with fresh mushrooms and spinach. The garlic and basic lend it a classic Italian flavor that no one can resist. Makes a wonderful side dish with any meat or fish.

Ingredients:

• Olive oil cooking spray
• ½ pound mushrooms, sliced
• 2 teaspoons dried basil
• 2 teaspoons minced garlic
• ¼ teaspoon black pepper
• 1 can (about 14 ounces) fat-free reduced-sodium chicken broth
• 1-1/2 cups uncooked arborio rice
• 1 can (about 10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1-2/3 cups water
• 3 cups packed stemmed spinach, chopped
• 6 tablespoons chopped walnuts, toasted
• ¼ cup grated Parmesan cheese

Directions:

1. Spray 3-quart saucepan with cooking spray; heat over high heat. Add mushrooms, basil, garlic and pepper; cook and stir 3 to 4 minutes or until mushrooms are tender.
2. Stir in broth, rice, soup and water; cook and stir until well blended and mixture begins to boil. Reduce heat to low. Cover; simmer gently 12 minutes, stirring twice during cooking or until rice is just tender but still firm.
3. Stir in spinach; cover and let stand 5 to 7 minutes or until spinach is wilted.
4. Sprinkle with walnuts and cheese before serving. Makes 8 servings.

Nutrition per Serving:

(Serving size = 1 cup risotto)

• Calories = 219
• Total fat = 5 g
• Saturated fat = 1 g
• Cholesterol = 2 mg
• Carbohydrate = 37 g
• Protein = 8 g
• Fiber = 3 g
• Sodium = 250 mg

Dietary Exchanges:

• Vegetable = 2
• Starch = 1 ½
• Fat = 1

Source: www.diabeticcooking.com