• 2 teaspoons olive oil
  • ¼ cup chopped shallots
  • 1 cup uncooked arborio (risotto) rice
  • ¼ cup white wine
  • 3 cups low-sodium vegetable broth
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 8 ounces broccoli, cut into small florets (about 3 cups)
  • ½ cup (56 grams) freshly grated Parmesan cheese
  • 1 package fresh spinach, coarsely chopped

 

Directions:

  • Preheat oven to 375°F.
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sauté shallots for 3 minutes or until tender. Add rice; cook 1 minute, stirring constantly.
  • Stir in wine; cook 1–2 minutes until wine evaporates. Stir in broth, nutmeg, salt and pepper. Stir in broccoli. Bring mixture to a boil over medium-high heat; remove from heat.
  • Cover, and bake 20 minutes. Uncover, and stir in Parmesan cheese and spinach. Serve immediately.
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