Forest Mushroom and Spinach Risotto
Prep Time
Serves
Cooking Mode
Ingredients
4 tsp extra virgin olive oil
1 small onion, chopped
2 cups sliced mixed mushrooms
1 cup arborio rice
½ cup white wine
3 cups chicken broth - 35% less sodium, hot
¼ cup freshly grated parmesan cheese
½ tsp pepper
1 container mushroom sherry pasta sauce
3 cups baby spinach
Ingredients
4 tsp extra virgin olive oil
1 small onion, chopped
2 cups sliced mixed mushrooms
1 cup arborio rice
½ cup white wine
3 cups chicken broth - 35% less sodium, hot
¼ cup freshly grated parmesan cheese
½ tsp pepper
1 container mushroom sherry pasta sauce
3 cups baby spinach
Directions
1Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and mushrooms and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
2Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
3Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and sauce and remove from heat. Add spinach and mix until wilted. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.
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Personal Note
Personal Note