Wednesday, April 6, 2011

Mushroom Spinach Risotto

After a week of quick weeknight dinners, I was excited to take my time and make this for our Friday night dinner. I absolutely love risotto, and this one was totally worth the half hour of stirring!! I used my go to recipe for risotto and tweaked it a tiny bit. It was really good and the perfect compliment to london broil, which I simply season generously with Laury's and broil for 20 minutes.

Mushroom Spinach Risotto


1 tbsp butter
2 tbsp olive oil, divided
8 oz package sliced cremini mushroom
1 shallot, chopped
2-3 cloves garlic, chopped
a few dashes of red pepper flakes
1 c arborio rice
1/4 c dry white wine
5 cups chicken broth (or vegetable broth for a vegetarian version), heated on the stovetop or microwave
1 c fresh baby spinach
3 tbsp Parmesan cheese


Heat 1 tbs of olive oil in a large saute pan. Add mushrooms and cook until tender. Remove from pan and set aside.
Heat remaining olive oil and butter in a large saute pan
Add shallots, garlic and red pepper flakes; stir until tender, about 2 minutes.
Add arborio rice and stir until coated
Add the white wine and stir until absorbed
Add the hot chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.
Near the end, stir in the mushrooms and spinach
When you add your final ladle of broth, add the cheese.
Serve immediately


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