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
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
-
Step1Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
-
Step2Meanwhile, 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.
-
Step3Carefully 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.
-
Step4Add 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;Tips from the Betty Crocker Kitchens
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