Mushroom & Spinach Risotto

Bellagio on Lake Como, Italy

Bellagio on Lake Como, Italy

Leave it to the Italians to take something simple like rice to the next level. This northern Italian specialty is so versatile and oh so delicious. By adding a few extra ingredients to the traditional recipe, you can make this dish into your own creation. Here, spinach and mushrooms were thrown in, adding some extra texture, colour and some subtle flavours as well. I served the risotto as a side dish with grilled chicken and paired it with the same Chardonnay that I cooked with.

Spinach & Mushroom Risotto

Mushroom & Spinach Risotto
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
346 calories
45 g
19 g
10 g
12 g
5 g
391 g
756 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
391g
Servings
4
Amount Per Serving
Calories 346
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 756mg
31%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 2g
Protein 12g
Vitamin A
18%
Vitamin C
9%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Arborio rice
  2. 1 onion, chopped
  3. 1 tbsp olive oil
  4. 1/2 cup white wine
  5. 1 cup mushrooms, chopped
  6. 1 cup spinach, chopped
  7. 4 cups chicken broth
  8. 1/2 cup Parmigiano-Reggiano cheese, grated
  9. 1 tbsp butter
Instructions
  1. To a large deep skillet, heat the olive oil and sauté the onion on medium heat.
  2. Add the rice and cook for about four to five minutes or until lightly toasted and evenly coated with the oil.
  3. Add the wine, mushrooms and spinach, reduce the heat to low.
  4. Stir until the wine is absorbed by the rice.
  5. Meanwhile, heat the broth to lukewarm in a separate saucepan or microwave oven, then add about a half cup to the skillet.
  6. Stir often to and allow it to be absorbed by the rice. Repeat using about a half cup at a time over about 20 to 25 minutes until all the broth has been absorbed.
  7. When the rice has reached the ideal texture (normally this would be slightly al dente) stir in the butter and cheese.
Notes
  1. While the traditional Italian Arborio rice is not always readily available, I tried substituting converted white rice and had good results.
beta
calories
346
fat
10g
protein
12g
carbs
45g
more
The World on a Platter http://theworldonaplatter.com/

You may also like...

1 Response

  1. 12/17/2014

    […] This creamy rice dish of northern Italy is normally served is a primo or first plate. White rice is normally quick fried in butter or olive oil then simmered in wine and broth. Mushroom & Spinach Risotto Recipe […]

Leave a Reply

Your email address will not be published. Required fields are marked *