By Sasha Gordanier
Finely chop the onion and garlic. Clean and slice the mixed mushrooms.
In a heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute.
Add the mixed mushrooms to the pan and cook until they release their moisture and become golden brown, about 5-7 minutes.
Stir in the Arborio rice, ensuring it is coated with the oil and butter. Toast the rice for about 2 minutes until it's slightly translucent around the edges.
Pour in the white wine and let it simmer until it's mostly absorbed by the rice.
Begin adding the warm stock, a ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next, which will take about 18-20 minutes altogether.
When the rice is just about cooked and creamy, stir in the baby spinach and Parmesan cheese. Cook until the spinach wilts and the cheese melts. Season with salt and black pepper as needed.
In a separate bowl, toss the arugula salad with lemon vinaigrette. Plate the salad alongside the risotto.
Serve the Mushroom & Spinach Risotto hot, garnished with more Parmesan if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Italian Main Course Vegetarian recipe is ready in 45 minutes and features Arborio rice, Vegetable or chicken stock, Mixed mushrooms and other delicious ingredients. Contains 420 calories total.
Finely chop the onion and garlic. Clean and slice the mixed mushrooms.
In a heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute.
Add the mixed mushrooms to the pan and cook until they release their moisture and become golden brown, about 5-7 minutes.
Stir in the Arborio rice, ensuring it is coated with the oil and butter. Toast the rice for about 2 minutes until it's slightly translucent around the edges.
Pour in the white wine and let it simmer until it's mostly absorbed by the rice.
Begin adding the warm stock, a ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next, which will take about 18-20 minutes altogether.
When the rice is just about cooked and creamy, stir in the baby spinach and Parmesan cheese. Cook until the spinach wilts and the cheese melts. Season with salt and black pepper as needed.
In a separate bowl, toss the arugula salad with lemon vinaigrette. Plate the salad alongside the risotto.
Serve the Mushroom & Spinach Risotto hot, garnished with more Parmesan if desired.
Calories per Serving: 420
Your Rating:
