Mushroom & Spinach Risotto
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Total TimePrep: 25 min. Cook: 45 min.
- 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
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened.
- In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed.
- Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.