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Baked Risotto with Spinach

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By Pillsbury Kitchens
Updated Oct 20, 2016
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Bake this creamy risotto featuring rice, Progresso® chicken broth and frozen spinach – a cheesy Italian side dish.

Baked Risotto with Spinach

  • Prep Time 10 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
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Ingredients

  • 1 1/2 cups uncooked short-grain Arborio rice
  • 4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 box (9 oz) frozen chopped spinach, cooked, squeezed to drain
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup crumbled feta cheese (3 oz)
  • 1/3 cup pine nuts, toasted
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir rice and broth until blended.
  • Step 
    2
    Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender.
  • Step 
    3
    Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts. Serve immediately.

Nutrition

320 Calories
14g Total Fat
15g Protein
35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Total Fat
14g
0%
Saturated Fat
6g
0%
Sodium
977mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
1g
0%
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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