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Italian Spinach-Mushroom Risotto

5

45 min

Italian Spinach-Mushroom Risotto

Italian Spinach-Mushroom Risotto Photo 1

Category

Rice Recipes

Time

45 min

Serving

6 persons

Calories

258

Rating

5.00★ (2)

Cuisine

Italian
Author: Victoria Buriak
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Ingredients

  • butter: 4 Tbsp (divided)
  • mushrooms: 2 cups (sliced)
  • spinach: 1 cup (chopped)
  • shallots: 4 Tbsp (diced)
  • salt: 0.5 tsp (to taste)
  • arborio rice: 1 cup
  • Chardonnay wine: 0.5 cup
  • chicken broth: 4 cups (or more if needed)
  • Parmesan cheese: 0.5 cup (grated)

Metric Conversion

Stages of cooking

Italian Spinach-Mushroom Risotto Photo 21
Italian Spinach-Mushroom Risotto Photo 32
Italian Spinach-Mushroom Risotto Photo 43
Italian Spinach-Mushroom Risotto Photo 54
  1. Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
    Italian Spinach-Mushroom Risotto Photo 2
  2. Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
    Italian Spinach-Mushroom Risotto Photo 3
  3. Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
    Italian Spinach-Mushroom Risotto Photo 4
  4. Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
    Italian Spinach-Mushroom Risotto Photo 5

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