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Entrees - Maindishes
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None
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| Preptime |
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15 mins
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Ingredients |
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2 Tbsp. olive oil
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1-1/2 cups arborio rice
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2 garlic cloves, minced
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1 cup dry white wine or chicken broth
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1/4 tsp. pepper
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1 (14 oz.) cans ready to serve chicken broth
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2 cups shredded fresh spinach
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1/2 tsp. grated lemon peel
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12 oz. can solid white tuna, drained
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1 Tbsp. butter
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1 cup grated Parmesan cheese
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Instructions |
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Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth.
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Bring to a boil, then reduce heat to mdium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed.
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Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna.
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Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.
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Originally Submitted
5/14/2008
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