Mushroom and Spinach Risotto

Mushroom and Spinach Risotto

Adapted from Cooking Know How

BAH Note:  Leftover risotto can easily be reheated in the microwave.  For a single serving, add a tiny bit of butter to the risotto and cook for about 3 minutes on 50% – 60% power.

  • 7 cups chicken broth
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 ounces shiitake mushrooms, caps only, thinly sliced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine or chicken broth
  • 8 ounces baby spinach
  • 1/3 cup grated parmesan

Place the 7 cups of chicken broth in a pot over low heat to warm.

Heat the olive oil in a dutch oven set over medium heat.  Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until the onion is beginning to soften. Stir in the sliced mushrooms and cook for another 5 minutes, stirring occasionally.

Add the rice to the dutch oven and stir to coat the rice completely in the olive oil before adding 1/2 cup white wine or chicken broth.  Cook, stirring constantly, until the liquid has reduced almost completely.

Reduce the flame under the dutch oven to medium low and add the warmed chicken broth in 2/3 cup increments, gently stirring and allowing most of the liquid to cook down in between additions.

After about 30 minutes, start tasting for doneness.  You want the rice to become tender but still have a little bit of chew to it.  When the rice is chewy-tender, stir in the baby spinach and stir to allow the leaves to wilt and combine with the rice.

Remove the dutch oven from the heat and stir in 1/3 cup grated parmesan cheese.  Taste for seasoning and add kosher salt and black pepper to taste before serving.

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