Mushroom and Spinach Risotto
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 4 cups Baby Spinach
- 1⁄4 cup lemon juice
- 1⁄2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 1 cup arborio rice
- 2 garlic cloves, minced
- 2 cups mushrooms, cut into bite sized chunks
- 1⁄2 cup white wine
- 3 cups vegetable broth, kept at a simmer
directions
- Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
- Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
- Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
- Add the garlic and mushrooms. Stir through.
- Pour the wine over all, stirring constantly until it is completely absorbed.
- Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
- Add the spinach to the risotto and heat through - 2 or 3 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.