Mushroom & Spinach Risotto

Ingredients

• 5-1/4 cups reduced-sodium chicken broth

• 2-1/2 cups sliced fresh mushrooms

• 1 medium onion, finely chopped

• 3 tablespoons butter

• 3 garlic cloves, minced

• 3/4 cup white wine or reduced-sodium chicken broth

• 1 cup heavy whipping cream

• 1-3/4 cups uncooked arborio rice

• 2 tablespoons olive oil

• 1-1/2 cups frozen chopped spinach, thawed and squeezed dry

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

• 1 cup grated Parmesan cheese

• Chopped fresh parsley and shaved Parmesan cheese, optional

Directions

• 1. In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened.

• 2. In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed.

• 3. Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

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