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Italian Spinach-Mushroom Risotto

Italian Spinach-Mushroom Risotto

Cost $10, save $15

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Base

    • 🧈 4 tablespoons butter, divided
    • 1 cup Arborio rice
    • 🍷 ½ cup Chardonnay wine
    • 4 cups chicken broth, or more as needed
    • 🧀 ½ cup grated Parmesan cheese

  • Vegetables

    • 🍄 2 cups sliced mushrooms
    • 1 cup chopped spinach
    • 4 tablespoons diced shallots

  • Seasoning

    • 🧂 ½ teaspoon salt, or more to taste

STEPS

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.

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.

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.

4

Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

258

Calories

  • 7
    Protein
  • 31
    Carbs
  • 10
    Fats

💡 Use warm chicken broth to speed up the cooking process.For a vegetarian version, substitute chicken broth with vegetable broth.Ensure constant stirring during broth additions to prevent sticking and achieve a creamy texture.Serve immediately for the best texture, as risotto thickens as it cools.