Mushroom & Spinach Risotto
Broth, wine and cheese are absorbed by Arborio rice until plump while simmered with mushrooms, spinach and onion.
Servings 4
Calories 431kcal
Ingredients
- 1 cup Arborio rice
- 1 onion chopped
- 1 tbsp olive oil
- 1/2 cup white wine
- 1 cup mushrooms chopped
- 1 cup spinach chopped
- 3 cups chicken broth
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1 tbsp butter
Instructions
- To a large deep skillet, heat the olive oil and sauté the onion on medium heat.
- Add the rice and cook for about four to five minutes or until lightly toasted and evenly coated with the oil.
- Add the wine, mushrooms and spinach, reduce the heat to low.
- Stir until the wine is absorbed by the rice.
- Meanwhile, heat the broth to lukewarm in a separate saucepan or microwave oven, then add about a half cup to the skillet.
- Stir often to and allow it to be absorbed by the rice. Repeat using about a half cup at a time over about 30 minutes until all the broth has been absorbed.
- When the rice has reached the ideal texture (normally this would be slightly al dente) stir in the butter and cheese.