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Italian Spinach-Mushroom Risotto
Italian Spinach-Mushroom Risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Mouthwatering Italian risotto with spinach, mushrooms, Chardonnay, and Parmesan cheese.
Ingredients:
  • 4 tablespoons butter, divided
  • 2 cups sliced mushrooms
  • 1 cup chopped spinach
  • 4 tablespoons diced shallots
  • 0.5 teaspoon salt, or more to taste
  • 1 cup Arborio rice
  • 0.5 cup Chardonnay wine
  • 4 cups chicken broth, or more as needed
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a saute pan over medium heat, melt 1 tablespoon butter. Cook mushrooms for 3 minutes. Add another tablespoon of butter, spinach, shallots, and 1/2 teaspoon salt. Saute until spinach wilts and shallots caramelize slightly, about 2 to 3 minutes. Set aside once done.
  • In a heavy saucepan over medium heat, melt 1 tablespoon of butter until sizzling. Add rice and cook until lightly browned, stirring constantly for 2 to 3 minutes. Pour in the wine and stir until almost absorbed, around 2 minutes.
  • Gradually pour in 1/2 cup of broth at a time, stirring until it's nearly absorbed. Repeat with another 1/2 cup each time. Keep adding broth until the risotto reaches a thick porridge-like consistency with a slight bite, about 20 to 30 minutes.
  • Take it off the heat and stir in Parmesan cheese, the spinach-mushroom blend, and the remaining tablespoon of butter. Add salt to taste, then serve right away.

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