Two weeks ago, we suffered through about eight inches of snow. It stuck around until this week, when the temperature shot up into the 50 earlier this week. Then it rained good and hard for about 12 hours. Needless to say, all that snow disappeared. Just in time for the temperatures to plummet again and bring us more snow! Fortunately, only about half of the last snow storm fell this time. And there was enough warning about the impending storm to get to the grocery & warehouse stores. As we are still well stocked with Arborio rice (thank you, Kelly & Gilbert!!), most of what I picked up was fresh produce. The fresh spinach and mushrooms were for this main dish, a veggie laden risotto.
Even though we are only cooking for 2 of us most nights, risotto is something we don’t scale down to make a lesser amount. Any leftovers make a great hot lunch for Eric to heat up in the microwave at the office. Or a quick and delicious dinner another night when there is little time to make something new from scratch. Risotto is a Winter weather staple for us with an endless amount of variations!
Spinach & Mushroom Risotto
Spinach & Mushroom Risotto (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes, Makes: 6 servings
Ingredients:
- 4 tablespoons butter, divided
- 6 ounces (2 cups) sliced mushrooms
- 2-1/2 ounces (2 cups) chopped spinach
- 2 ounces (4 tablespoons) diced shallots
- 1/2 teaspoon salt
- 1 cup Arborio rice
- 1/2 cup chardonnay wine
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese
Directions:
Melt 1 tablespoon of butter in a sauté pan over medium heat. Add the mushrooms and cook for 3 minutes.
Cook the mushrooms in butter.
Add another tablespoon of butter, the spinach, shallots, and salt and sauté until the spinach wilts and the shallots begin to caramelize, 2 to 3 minutes.
Add the spinach and shallots to the mushrooms.
Remove the pan from the heat and set it aside.
Set the spinach & mushroom mixture aside.
In a medium saucepan, heat up the broth and bring it to a simmer. Keep the broth over low heat while making the risotto.
Melt 1 tablespoon of butter in a large, heavy saucepan over medium heat. Add the rice. Cook and stir until the rice begins to brown, 2 to 3 minutes.
Melt another tablespoon of butter and add the rice.
Add the wine and continue stirring until the liquid is almost absorbed, about 2 minutes.
Add the wine to the rice.
Begin to add warm broth to the pot of rice, 1/2 cup at a time. Stir until the broth is almost completely absorbed, then add another 1/2 cup of broth and repeat. Continue adding broth until the risotto resembles a thick porridge but the rice still has some form or bite to it. This process will take 20 to 30 minutes. Some broth may be leftover.
Add broth to the rice, 1/2 cup at a time, allowing the liquid to be absorbed between additions.
Remove the risotto from the heat and add the Parmesan cheese, spinach-mushroom mixture, and the remaining 1 tablespoon of butter.
Add the Parmesan & butter . . .
. . . and the spinach-mushroom mixture to the rice.
Season the risotto with salt if needed. Serve immediately with additional Parmesan, if desired.
Serve with additional Parmesan cheese.
Spinach & Mushroom Risotto (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes, Makes: 6 servings
Ingredients:
- 4 tablespoons butter, divided
- 6 ounces (2 cups) sliced mushrooms
- 2-1/2 ounces (2 cups) chopped spinach
- 2 ounces (4 tablespoons) diced shallots
- 1/2 teaspoon salt
- 1 cup Arborio rice
- 1/2 cup chardonnay wine
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese
Directions:
Melt 1 tablespoon of butter in a sauté pan over medium heat. Add the mushrooms and cook for 3 minutes. Add another tablespoon of butter, the spinach, shallots, and salt and sauté until the spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove the pan from the heat and set it aside.
In a medium saucepan, heat up the broth and bring it to a simmer. Keep the broth over low heat while making the risotto.
Melt 1 tablespoon of butter in a large, heavy saucepan over medium heat. Add the rice. Cook and stir until the rice begins to brown, 2 to 3 minutes. Add the wine and continue stirring until the liquid is almost absorbed, about 2 minutes.
Begin to add warm broth to the pot of rice, 1/2 cup at a time. Stir until the broth is almost completely absorbed, then add another 1/2 cup of broth and repeat. Continue adding broth until the risotto resembles a thick porridge but the rice still has some form or bite to it. This process will take 20 to 30 minutes. Some broth may be leftover.
Remove the risotto from the heat and add the Parmesan cheese, spinach-mushroom mixture, and the remaining 1 tablespoon of butter. Season the risotto with salt if needed. Serve immediately.