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Prep Time
5 mins
Total Time
25 mins
Serves
4

Ingredients

4
extra virgin olive oil
20
1
small onion, chopped
0
2
sliced mixed mushrooms
500
1
arborio rice
250
1/2
white wine
125
3
chicken broth - 35% less sodium, hot
750
1/4
freshly grated parmesan cheese
60
1/2
pepper
2
1
mushroom sherry pasta sauce
288
3
baby spinach
750

Method

Step 1
Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and mushrooms and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
Step 2
Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
Step 3
Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and sauce and remove from heat. Add spinach and mix until wilted. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.

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Characteristics

30 Minutes or Less Dinner

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
280
Fat:
8 g
Carbs:
36 g
Protein:
10 g