Italian Spinach-Mushroom Risotto

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 258 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 4 tablespoons butter, divided
• 1 cup chopped spinach
• 2 cups sliced mushrooms
• ½ cup Chardonnay wine
• 1 cup Arborio rice
• ½ teaspoon salt, or more to taste
• 4 cups chicken broth, or more as needed
• 4 tablespoons diced shallots

Recipe Instructions

Step 1

Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.

Step 2

Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.

Step 3

Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.

Step 4

Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.