Spinach and Mushroom Risotto for Diabetics

Spinach and Mushroom Risotto

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8 servings

Serving size:
1 cup risotto

Coat 3-quart saucepan with cooking spray. Cook and stir mushrooms, basil, garlic, and pepper over high heat 3 to 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 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.

Nutrition Information:

Calories: 219 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 250 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat, 2 Vegetable.

Copyright Diabetic Cooking.




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