PARMESAN RISOTTO W/SPINACH & MUSHROOMS

 

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Ingredients

  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups beef or chicken broth
  • 1 tablespoon minced garlic
  • 1/2 cup sliced mushrooms
  • 1 cup frozen, drained chopped spinach
  • 1/4 cup parmesan cheese
  • olive oil or butter

Directions

  • - In pan, saute garlic in olive oil or butter.
  • - Add rice and stir to coat with oil/butter.
  • - Add white wine and reduce.
  • - Add 1 cup of beef broth and stir until reduced.
  • - Continue to add 1 cup of broth at a time until it is all reduced.
  • - Stir in mushrooms and spinach, cook until heated through.
  • - Add cheese and a touch of half & half. Stir.
  • - Remove from heat and let it sit for 2 minutes before serving.

Notes

To accompany lamb chops I made for my husband's belated Valentine's Day dinner, I made this risotto that was perfectly creamy and full of veggies.

Categories: Rice  Side Dish 
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