Mushroom
Spinach Risotto Recipe
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
How
To Make Mushroom Spinach Risotto :
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.