Ingredients
1
1/2 cups uncooked short-grain Arborio rice
4
1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
1
box (9 oz) frozen chopped spinach, cooked, squeezed to drain
1
cup grated Parmesan cheese
2
tablespoons butter or margarine
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
3/4 cup crumbled feta cheese (3 oz)
1/3 cup pine nuts, toasted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir rice and broth until blended.
Bake uncovered 45 minutes, stirring once, until most of liquid is absorbed and rice is tender.
Stir in cooked spinach, Parmesan cheese, butter, salt, pepper and feta cheese. Sprinkle with pine nuts. Serve immediately.
