Spinach-Basil Brown Rice Risotto


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

Spinach-Basil Brown Rice Risotto
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins


  • Nonstick cooking spray

  • 1 ½ cup uncooked brown rice

  • 1 cup chopped red or green sweet pepper

  • ¾ teaspoon salt

  • 3 ½ cup water

  • 2 cup packed fresh spinach, coarsely chopped (2 ounces)

  • ¼ - ½ cup snipped fresh basil

  • ¼ cup pine nuts or slivered almonds, toasted

  • 2 tablespoon olive oil

  • 1 teaspoon grated lemon peel

  • 1 clove garlic, minced

  • Grated Parmesan cheese (optional)


  1. 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.

  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.

Nutrition Facts (per serving)

156 Calories
6g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 156
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 184mg 8%
Total Carbohydrate 23g 8%
Total Sugars 1g
Protein 3g
Vitamin C 20.7mg 104%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 152mg 3%
Folate, total 24.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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