Spinach and Mushroom Risotto

Try this side!  It’s one of my favorites!

Spinach and Mushroom Risotto

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Course Side Dish

Cuisine Mediterranean

Servings 8

Ingredients

  

• 1/4 Cup Olive Oil
• 8 Oz Mushrooms sliced
• 2 Tsp Dried Basil
• 2 Tsp Minced Garlic
• 1/4 Tsp Black Pepper
• 1 1/2 Cups Uncooked Arborio Rice
• 1 Tsp Salt
• 1/2 Cup Dry White Wine
• 4 Cups Vegetable Broth
• 3 Cups Packed Stemmed Spinach, Chopped
• 6 Tbl Chopped Walnuts Toasted*
• 1/4 Cup Grated Parmesan Cheese

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Instructions

 

• Heat oil in large saucepan over medium-high heat. Add mushrooms, basil, garlic and pepper; cook and stir 5 minutes or until mushrooms are tender.
• Add rice and salt; cook and stir 2 to 3 minutes or until rice is translucent. Add wine; cook and stir until absorbed. Add broth. 1/2 cup at a time, stirring until broth is absorbed before adding next addition. Add spinach with last 1/2 cup broth is absorbed.
• Cover and let stand 5 to 7 minutes or until spinach is wilted. Sprinkle with walnuts and cheese before serving.

Notes

*To toast walnuts, spread in single layer in heavy skillet.  Cook over medium heat 2 to 3 minutes or until lightly browned, stirring frequently.