Mushroom & Spinach Risotto


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  • Total Time

    Prep: 25 min. Cook: 45 min.

  • Makes

    8 servings

  • Ingredients

  • 5-1/4 cups reduced-sodium chicken broth
  • 2-1/2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 3/4 cup white wine or reduced-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1-3/4 cups uncooked arborio rice
  • 2 tablespoons olive oil
  • 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup grated Parmesan cheese
  • Chopped fresh parsley and shaved Parmesan cheese, optional
  • Directions

  • 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.
  • 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.
  • 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 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.
    Source: Read Full Article