Mushroom & Spinach Risotto
TOTAL TIME: Prep: 25 min. Cook: 45 min.
YIELD: 8 servings.
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Ingredients
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5-1/4 cups reduced-sodium chicken broth
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2-1/2 cups sliced fresh mushrooms
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1 medium onion, finely chopped
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3 tablespoons butter
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3 garlic cloves, minced
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3/4 cup white wine or reduced-sodium chicken broth
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1 cup heavy whipping cream
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1-3/4 cups uncooked arborio rice
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2 tablespoons olive oil
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1-1/2 cups frozen chopped spinach, thawed and squeezed dry
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1 cup grated Parmesan cheese
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Optional: Chopped fresh parsley and shaved Parmesan cheese
Directions
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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.
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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.
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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 grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts
3/4 cup: 409 calories, 22g fat (12g saturated fat), 61mg cholesterol, 667mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein.
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