Spinach and Mushroom Risotto

By pjones-2

Ingredients

• Olive oil cooking spray
• 1/2 pound mushrooms, sliced
• 2 teaspoons dried basil
• 2 teaspoons minced garlic
• 1/4 teaspoon black pepper
• 1 can (about 14 ounces) fat-free reduced-sodium chicken broth
• 1 ‑1/2 cups uncooked arborio rice
• 1 can (about 10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 ‑2/3 cups water
• 3 cups packed stemmed spinach, chopped
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Spray 3-quart saucepan with cooking spray; heat over high heat. Add mushrooms, basil, garlic and pepper; cook and stir 3 to 4 minutes or until mushrooms are tender.
Stir in broth, rice, soup and water; 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