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Ham and Spinach Risotto Recipe
|Bell pepper||1 Large (Red Or Yellow)|
|Cooked ham||1⁄2 Pound, diced|
|Rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Frozen spinach||10 Ounce, drained (1 Package)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Serving size: Complete recipe
Calories 1371 Calories from Fat 234
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 12.3 g61.4%
Trans Fat 0 g
Cholesterol 34 mg
Sodium 2243.5 mg93.5%
Total Carbohydrates 195 g65%
Dietary Fiber 19 g75.9%
Sugars 18.8 g
Protein 93 g185.8%
Vitamin A 682.3% Vitamin C 293.5%
Calcium 108.6% Iron 50.1%
*Based on a 2000 Calorie diet
Set aside separately.
In 10-inch Generation II Frying Pan, cook ham over medium-high heat 3 minutes.
Add onion and cook until onion is soft, about 5 minutes.
Add bell pepper and rice.
Cook, stirring, until rice is coated with fat, about 1 minute.
Add chicken broth and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 20 minutes.
Add spinach, stirring until evenly distributed.
Cover and cook 5 more minutes.
Stir in cheese and serve.