Recipes
PARMESAN RISOTTO W/SPINACH & MUSHROOMS
Parmesan Risotto w/Spinach & Mushrooms
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.
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PrintINGREDIENTS
- 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.
RECIPE BACKSTORY
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.
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