Italian Spinach-Mushroom Risotto
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Ingredients for - Italian Spinach-Mushroom Risotto

1. Butter, divided - 4 tablespoons
2. Sliced mushrooms - 2 cups
3. Chopped spinach - 1 cup
4. Diced shallots - 4 tablespoons
5. Salt, or more to taste - ½ teaspoon
6. Arborio rice - 1 cup
7. Chardonnay wine - ½ cup
8. Chicken broth, or more as needed - 4 cups
9. Grated Parmesan cheese - ½ cup

How to cook deliciously - Italian Spinach-Mushroom Risotto

1. Stage

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. Stage

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. Stage

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. Stage

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