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Spinach Parmesan Risotto
Source: Diabetic Cooking Magazine

A creamy rice dish with spinach and cheese.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
, 1/2 Meat , 2 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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3.6667 cup  low sodium chicken broth
0 1/2 tsp  white pepper
1 each  cooking spray
8 oz  Rice, arborio, dry
1 1/2 cup  fresh chopped spinach
0 1/2 cup  fresh green peas
1 tbsp  fresh dill weed
0 1/2 cup  grated parmesan cheese, low sodium
1 tsp  fresh lemon peel
  1. Combine chicken broth and pepper in medium saucepan and cover. Bring to a simmer over medium low heat. Keep broth simmering by adjusting heat.
  2. Spray large saucepan with cooking spray, heat over medium low heat until hot. Add rice, cook and stir 1 minute.
  3. Stir 2/3 cup hot chicken broth into saucepan, cook, stirring constantly until broth is absorbed.
  4. 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.
  5. 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.)
  6. Remove saucepan from heat; stir in cheese and lemon peel. Garnish as desired.

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