Spinach-Basil Risotto

Creamy and wholesome, this so-simple risotto skips stirring in favor of slow cooking.

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  • Makes: 10 servings
  • Prep: 20 mins
  • Cook: 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
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Spinach-Basil Risotto
Nonstick cooking spray
1 1/2
cups uncooked brown rice
cup chopped red or green sweet pepper
teaspoon salt
3 1/2
cups water
cups packed fresh spinach, coarsely chopped (2 ounces)
cup snipped fresh basil
cup pine nuts or slivered almonds, toasted*
tablespoons olive oil
teaspoon grated lemon peel
clove garlic, minced
Grated Parmesan cheese (optional)
  1. Coat a 4-quart slow cooker with cooking spray. In the prepared cooker combine uncooked rice, sweet pepper, and salt. Pour the water over mixture in cooker.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours or until rice is tender.
  3. Stir spinach, basil, pine nuts, oil, lemon peel, and garlic into mixture in cooker until spinach is wilted. If desired, top with cheese. Serve with a piece of grilled chicken or fish, or increase the portion slightly for a main-dish meal.
From the Test Kitchen

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts (Spinach-Basil Risotto)
    Per serving:
  • 156 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 184 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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