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    Meg’s Recipes

    Risotto With Spinach, White Mushrooms, and Chicken

    2 servings

    portions

    5 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 tablespoons butter

    2 cups low sodium chicken broth

    2 minced garlic cloves

    1 cup arborio rice

    2 cups spinach

    1 cup mushroom

    8 ounces chicken breasts

    1 tablespoon parmesan cheese

    Instructions

    Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.

    Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

    Nutrition

    Taille de Portion

    -

    Calories

    723.1

    Lipides Totaux

    24.9

    Lipides Saturés

    11.3

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    105.3

    Sodium

    310

    Glucides Totaux

    85.4

    Fibres Diététiques

    3.9

    Sucres Totaux

    1.2

    Protéines

    38.2

    2 servings

    portions

    5 minutes

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    2 tablespoons butter

    2 cups low sodium chicken broth

    2 minced garlic cloves

    1 cup arborio rice

    2 cups spinach

    1 cup mushroom

    8 ounces chicken breasts

    1 tablespoon parmesan cheese

    Instructions

    1

    Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.

    2

    Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!