Spinach-Basil Brown Rice Risotto
Creamy and wholesome, this so-simple risotto skips stirring in favor of slow cooking.
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Spinach-Basil Brown Rice Risotto
Directions
- Coat a 4-quart slow cooker with cooking spray. In the prepared cooker combine rice, sweet pepper, and salt. Pour the water over mixture in cooker.
- 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.
- 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.
Nutrition Facts (Spinach-Basil Brown Rice Risotto)
- Per serving:
- 156 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 184 mg sodium ,
- 23 g carb. ,
- 2 g fiber ,
- 1 g sugar ,
- 3 g pro.