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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spinach Parmesan Risotto

Source: Diabetic Cooking Magazine

A creamy rice dish with spinach and cheese.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	150.3

Total Carbs	32.8 g

Dietary Fiber	1.7 g

Sugars	1.1 g

Total Fat	0.7 g

Saturated Fat	0.1 g

Unsaturated Fat	0.0 g

Potassium	197.2 mg

Protein	5.6 g

Sodium	345.7 mg

Dietary Exchanges 0.7 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Meat, 1.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine chicken broth and pepper in medium saucepan and cover. Bring to a simmer over medium low heat. Keep broth simmering by adjusting heat.
Spray large saucepan with cooking spray, heat over medium low heat until hot. Add rice, cook and stir 1 minute.
Stir 2/3 cup hot chicken broth into saucepan, cook, stirring constantly until broth is absorbed.
Stir remaining hot chicken broth into rice mixture, 1/2 cup at a time, stirring constantly until all broth is absorbed before adding next 1/2 cup.
When last 1/2 cup chicken broth is added, stir spinach, peas and dill into saucepan. Cook, stirring gently until all broth is absorbed and rice is just tender but still firm to the bite. (Total cooking time for chicken broth absorption is about 35 to 40 minutes.)
Remove saucepan from heat; stir in cheese and lemon peel. Garnish as desired.