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Risotto with Spinach and Herbs
Risotto with Spinach and Herbs

Risotto with Spinach and Herbs

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Cook Minutes 50 Min
Prep : 50 Min
This recipe is inspired by the region of Toscana in Italy.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. extra virgin olive oil
1-1/2 cups Arborio rice, uncooked
6 cups 25%-less-sodium chicken broth, warmed, divided
1-1/2 cups Classico di Firenze Florentine Spinach & Cheese Pasta Sauce
3 Tbsp. Kraft 100% Parmesan Shredded Cheese
1/4 cup chopped fresh parsley
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Step 1
Heat oil in large saucepan on medium heat. Add rice; cook and stir 30 sec.
Step 2
Stir in 1/2 cup broth; cook on medium-low heat 3 to 4 min. or until broth is completely absorbed, stirring constantly. Repeat, in 1/2-cup batches, with remaining broth and cooking until rice is tender.
Step 3
Add pasta sauce; mix well. Cook and stir 3 to 4 min. or until heated through. Remove from heat.
Step 4
Top with cheese and parsley.
Kraft Kitchen Tips!
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Substitute
Substitute chopped fresh basil and/or thyme for all or part of the parsley.
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Substitute
Prepare using Classico di Capri Sun-Dried Tomato Pasta Sauce.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1.5 g
8 %
Cholesterol 0 mg
Sodium 840 mg
35 %
Carbohydrate 43 g
Fibre 3 g
Sugars 3 g
Protein 9 g
Vitamin A
10 %
Vitamin C
15 %
Calcium
8 %
Iron
10 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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