Spinach and Mushroom Risotto

I don't feel like blogging, so I am catching up on all the food I've made. There's been allot of it.

1/2 lb mushroom, sliced
2 teaspoons dried basil
2 teaspoons garlic, minced
1/4 teaspoon black pepper
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 2/3 cups water
1 1/2 cups arborio rice, uncooked
1 (10 ounce) can condensed cream of mushroom soup, reduced-sodium (undiluted)
3 cups spinach, stems removed and chopped
6 tablespoons walnuts, toasted and chopped
1/4 cup parmesan cheese, grated

spray 3-quart saucepan with cooking spray. add mushrooms, basil, garlic and pepper, cook and stir over high heat for 3-4 minutes or until mushrooms are tender.

add broth, water, rice and soup, cook and stir until well blended and mixture begins to boil. reduce heat to low. cover simmer gently for 12 minutes, stirring twice during cooking, or until rice is just tender but still firm.

stir in spinach, cover and let stand 5 to 7 minutes or until spinach is wilted.

sprinkle with walnuts and cheese before serving.

FoodAngela TolsmaComment