Name: Spinach Risotto
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -; Optional: Chopped fresh parsley and shaved Parmesan cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Risotto

1. 5-1/4 cups reduced-sodium chicken broth -

2. 2-1/2 cups sliced fresh mushrooms -

3. 1 medium onion, finely chopped -

4. 3 tablespoons butter -

5. 3 garlic cloves, minced -

6. 3/4 cup white wine or reduced-sodium chicken broth -

7. 1 cup heavy whipping cream -

8. 1-3/4 cups uncooked arborio rice -

9. 2 tablespoons olive oil -

10. 1-1/2 cups frozen chopped spinach, thawed and squeezed dry -

11. 1/2 teaspoon pepper -

12. 1/4 teaspoon salt -

13. 1 cup grated Parmesan cheese -

14. Optional: Chopped fresh parsley and shaved Parmesan cheese -

How to cook deliciously - Spinach Risotto

1. Stage

In a large saucepan, heat the broth and keep it warm. In a large skillet, saute the mushrooms and onion in butter until tender. Add the garlic, and cook one minute longer.

2. Stage

Stir in the wine. Bring the pan to a boil, stirring often, and cook until the liquid is reduced by half. Add the cream, and cook and stir over medium heat until the mixture has slightly thickened.

3. Stage

In a large saucepan, saute the rice in oil for two to three minutes or until it has lightly browned. Stir in 1/2 cup of the hot broth. Reduce the heat to simmering, then cook and stir for 20 minutes or until the broth is absorbed.

4. Stage

Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and the rice is tender but firm. Add the mushroom mixture, the spinach, pepper, salt and grated Parmesan, then cook and stir until everything is heated through. If desired, sprinkle the risotto with parsley and shaved Parmesan cheese before serving.