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Spinach and Mushroom Risotto

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

Spinach and Mushroom Risotto

Course Side Dish
Cuisine Mediterranean
Servings 8


  • 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


  • 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.


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

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