Baked Risotto w/ Veg Tenders, Asparagus, Spinach, Parmesan & Sun

Nutritional Facts

Serving Size:
Servings Per Package:
Amount Per Serving
Calories:
463
  
From Fat:
Total Fat:
7g
Trans Fat:
0g
Saturated Fat:
3g
Monounsaturated Fat:
2g
Polyunsaturated Fat:
1g
Cholesterol:
10mg
Sodium:
2266mg
Total Carbohydrates:
74g
Dietary Fiber:
7g
Protein:
23g
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Description:

This risotto is delicious- and you don't have to stir it!  A mixture of arborio rice, Quorn vegetarian chik n tenders, asparagus, spinach, parmesan cheese, sun-dried tomatoes and vegetable broth is baked in the oven, resulting in a perfectly baked, creamy  risotto.

HC Points- 8.5 pts based on 3 servings for a half, 6 servings for a full

Cooking Instructions

Thaw completely.  This items cooking times vary greatly based on the dish used and the oven strength so check often while cooking. In a casserole dish, add bag with chicken/onions/rice. Add bag of stock. Mix around. Cover dish with a lid or foil (if you use foil it will take longer to cook) and cook at 425 degrees for 30 min (half) and 40 min (full). Mix in asparagus/cheese mixture and cook uncovered for 15-25 more minutes, or until most of the liquid has absorbed and the chicken/shrimp are cooked through.  HC Points- 9, based on 3 servings for a half, 6 for a full
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