Vegetarian

Spinach Risotto with Zucchini takes 5 minutes to prepare.

Spinach Risotto with Zucchini takes 20 minutes to cook.

Spinach Risotto with Zucchini makes 2 servings.

The ingredients for Spinach Risotto with Zucchini are:

1 cup Trader Joe's Arborio Rice
2 cups Trader Joe's Low Sodium Chicken Broth
2 cups fresh baby spinach
2 tablespoons minced garlic
4 tablespoons grated parmesan cheese
2 teaspoons black pepper + a few sprinkles of additional pepper
2 teaspoons Mrs. Dash Garlic and Herb blend

Here is how you make Spinach Risotto with Zucchini:

Heat the chicken broth.In a high-walled pan, cook minced garlic and spinach over medium heat until spinach is wilted.Add rice and stir for 5 minutes or until rice is a bit translucent.Add 1/2 cup of the hot chicken broth and the black pepper and Mrs. Dash. Stir until rice absorbs all of the liquid.Continue adding the broth 1/2 cup at a time, stirring each time until the liquid is absorbed.When you add the last 1/2 cup of broth, cover the pan, lower heat to medium-low, and let it simmer until remaining broth is absorbed.Add parmesan cheese, stir, re-cover pan, and let it sit while you cook the zucchini.Slice zucchini, sprinkle some pepper on both sides and brown in a pan.Makes two equal-sized servings.Number of Servings: 2Recipe submitted by SparkPeople user KALORIE-KILLAH.

The nutritional information for Spinach Risotto with Zucchini is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 226.7

• Total Fat: 2.2 g
• Cholesterol: 5.0 mg
• Sodium: 197.3 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 2.5 g
• Protein: 8.7 g

The dietary needs meet for Spinach Risotto with Zucchini is Low Fat