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Walnut and Spinach Orzo Risotto

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Walnut and Spinach Orzo Risotto Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
469
Calories from Fat
162
% Daily Value
Total Fat
18g
28%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
589mg
25%
Total Carbohydrates
61g
20%
Dietary Fiber
4g
16%
Sugars
5g
Protein
16g
Calcium
81mg
8%

Number of servings: 4

Calories per serving: 469

Preparation time: 40 min

Total time: 40 min

Ingredients

3 cups vegetable broth

2 tsp olive oil

6 green onions, sliced, tops included

4 garlic cloves, minced

12 cup chopped red bell pepper

1 23 cups (10 oz) uncooked orzo pasta

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

14 tsp salt

4 oz (8 tbsp) reduced-fat cream cheese

12 cup chopped walnuts, divided

4 cups firmly packed fresh spinach

Directions

1. In a small saucepan, bring broth to a boil. Reduce heat to low.

2. Spray a deep medium-size saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When oil is hot, add onions, garlic, and bell pepper. Sauté 1 to 2 minutes.

3. Add uncooked pasta, stirring 2 to 3 minutes to lightly brown.

4. Add 12 cup hot broth. Stir continually until broth is absorbed. Add the next 12 cup broth. Continue adding broth by 12 cup for 10 to 15 minutes or until pasta is tender.

5. Add salt-free seasoning, salt, cream cheese, 14 cup walnuts and spinach leaves. Stir 2 to 3 minutes until cream cheese is melted and spinach is wilted.

6. Top each serving with remaining walnuts.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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