Total Time
35mins
Prep 5 mins
Cook 30 mins

This risotto goes well as a side dish with any seafood

Ingredients Nutrition

Directions

  1. Heat oil in large pan.
  2. Cook onion, garlic, rind and mushrooms.
  3. Stir until mushrooms are browned lightly.
  4. Add rice, stock and wine, bring to boil.
  5. Simmer, covered 15 minutes, stirring midway through cooking.
  6. Remove from heat.
  7. Let stand, covered 10 minutes.
  8. Stir in spinach and thyme.
  9. Cover for 1 minute and serve.

Reviews

(2)
Most Helpful

This was the first time I had ever made risotto, it was terrific. Took a little longer than I anticipated, but the wait was worth it.

Susanod September 04, 2007

This risotto went down very well with us. I usually do risotto the traditional way with one pot of stock simmering on the side and the other to cook the risotto in. I usually find it pretty time consuming because of the constant adding and stirring but this recipe was a revelation! Throwing all the stock in at once and letting it simmer was just fine by me!

HappyBunny May 18, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a