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Entrees
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Risotto Riot
1 HMR Mushroom Risotto Entree
½ cup frozen edamame (soybeans)
½ cup frozen corn niblets
1 ½ cups fresh baby spinach
½ fresh tomato, sliced
2 thin slices ripe avocado, cut into chunks
1. Cook the frozen vegetables for 3 minutes in
the microwave.
2. Add spinach and the entree.
3. Cover and cook for 1–2 minutes more.
4. Stir to blend.
5. Top with tomato and avocado slices.
Calories: 540
Vegetable Servings: 3
Try These Other Veggie Mix-ins:
Peas, carrots, peppers, broccoli, or your favorite vegetables
