top of page

POPULAR TAGS

No tags yet.

Mushroom & Spinach Risotto

Risotto is original from the North of Italy and is usually served by itself, as a first course. It is made with a special type of rice, medium or short grain and high-starch, and cooked in broth for a creamy consistency. 

I use Arborio rice, but there are different kind of rices that could be use to make risotto such as Vialone Nano, Carnaroli and Baldo (found in CT). This rices absorb liquid and release starch, which is the key to a creamy risotto.

I have seen some crazy recipes using long grain rice with heavy cream or bechamel to "fake" a risotto, but that's not a great idea. What makes the risotto a good dish, is to have the right rice. 

Risotto is a heavy dish, perfect for winter, but it is packed with carbs. I always think a way of incorporating veggies and nutrients to the food I make for Mia, therefore I decided to add spinach and mushrooms.

We all know spinach are good for you, but what about mushrooms? Are they healthy? Yes, they are. Mushrooms are a great source of protein and most of their varieties contain anti-oxidants, copper, selenium, potassium and iron.  

Here a perfectly balanced wintry recipe.

What do you need?

1 Qtr Vegetable broth (32 oz)

1 Cup arborio rice

1/2 Cup parmesan cheese

1/2 Onion (Large)

2 Scallions

8 Oz White mushrooms (about 16)

2 Cups baby spinach

2 Tbsp. Butter

3/4 Tsp. Garlic (crushed)

Salt and pepper to taste

What to do?

1. Peel and cut the onions and scallions in small cubes

2. Clean the mushrooms with a wet cloth and cut into quarters

3. Chop the spinach in large pieces

4. Heat a large saute pan on medium heat, melt the butter, and cook the onions and scallions until soften

5. Add the mushrooms and spinach, season with salt, pepper and the garlic, and let cook for about 4 minutes or until the water of the mushrooms starts to evaporate

6. Add the rice stirring to coat with the juices on the pan

7. When the rice is well coated start adding the broth. Add enough to cover the rice over 1/2 inch and stir until its absorbed.

8. Continue adding broth and stirring continuously, until the liquid is absorbed and the rice is al dente, about 16 to 20 minutes. 

9. Removed from the heat and add the parmesan cheese. This is the moment to correct the salt, so try it after adding the parmesan cheese and add more salt if needed

10. Transfer to a serving dish and top with more cheese

Voila!

Tips, variations & more:

  • You can use the vegetables you have handy, be creative

  • If you are making a fish or seafood risotto, replace the broth for fish stock

  • This is a heavy dish, you can accompany with a salad 

bottom of page