Spinach Parmesan Risotto

Serves 4

Ingredients:

1	cup	River^® Whole Grain Brown Rice
1	tsp	olive oil
1	Tbsp	shallot, chopped fine
1	Tbsp	garlic, chopped fine
1 1/2	cups	fresh baby spinach leaves, chopped
1/2	cup	low sodium chicken broth, heated
1/2	cup	evaporated skim milk
1/2	cup	fresh basil leaves, chopped
1/2	cup	Parmesan cheese, grated
1	tsp	lemon zest

Directions:

Prepare rice per package directions.

Heat oil in a medium saucepan over medium heat. Add shallot, garlic and sauté 1 minute. Stir in spinach and chicken broth and cook, stirring frequently, for 2 minutes. Add rice and evaporated milk. Stir constantly until mixture is creamy, about 5 minutes. Remove from heat and stir in basil, Parmesan cheese and lemon zest. Serve immediately.

Calories: 240 /serving

Total fat: 3 g

Sat. fat: 1 g

Cholesterol: 10 mg

Sodium: 390 mg

Carbohydrates: 41 g

Fiber: <1 g

Protein: 12 g

Sugars: 4 g

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Brown Rice is an excellent source of whole grains.