Mushroom & Spinach Risotto

30 Apr

Serves 4

Oh, risotto. You are quite the temptress. Yes, you take long to stir.  And yes, you are the most finicky rice that has crossed my kitchen stove.  But there’s something so rewarding about working so hard for you. What can I say? It’s amore with you.  You are truly a labor of love.


1 C. Arborio rice

4 C. veggie stock

½ tsp. red pepper flakes

2 tsp. fresh rosemary, minced

2 Tbsp. olive oil

1 Tbsp. butter

2 Tbsp. shallots, diced

1 C. mushrooms, sliced

1 clove garlic, minced

2 C. spinach

¼ C. grated Parmesan cheese

½ tsp. kosher salt

½ tsp. black pepper


Prepare the brodo in a small pot by simmering veggie stock, red pepper flakes and rosemary on low heat.  Meanwhile, place olive oil and butter in a large pan.  Sweat shallots, mushrooms and garlic for about 5 minutes.  Stir in rice until each grain is coated with oil.  Add brodo to the pan in ½ cup increments, each time allowing the liquid to reduce almost completely.  Simmer until brodo is completely reduced and risotto is nice and plump.  Gently stir in spinach, cheese, salt and pepper.  Serve warm as a starter or the main dish with your favorite filet of fish.

FOOD THAT LOVES YOU, TOO:  Arborio rice is a traditional Italian rice used to make risotto.  It also happens to be gluten free. It’s creamy, rich and tender texture makes it a great substitute for pastas.  Be sure to add veggies, herbs, spices and protein, like a low-fat cheese, to kick up the nutritional benefits of risotto.

Printer-friendly file: Mushroom & Spinach Risotto


One Response to “Mushroom & Spinach Risotto”


  1. 10 Items to Always Stock in Your Pantry « - July 29, 2011

    […] oil goes a long, long way so investing in high quality is the way to go.  Perfect for pastas, risotto, meats and […]

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