Creamy Spinach and Mushroom Risotto
This Creamy Spinach and Mushroom Risotto is a restaurant style dish packed with tons of flavor that can be made right in your own kitchen.
Ingredients
- 2-3 Tablespoons Butter
- 1 Tablespoon Canola oil, add more as needed
- 1 Cup Arborio Rice
- ½ Cup Yellow onion, diced
- 4-6 Cups Warm Chicken Stock (unsalted)
- ¼ Cup Parmigiano-Reggiano
- ½ Cup White wine
- ½ Cup Mushrooms, sliced
- ⅓ Cup Spinach, chopped
- Kosher salt and black pepper, as needed
- Garlic powder, as needed
Instructions
- Heat a medium saucepan over medium heat.
- Add butter and a little canola oil mushrooms and onions. Stir occasionally, until onions are translucent and tender.
- Stir in the Arborio rice, stirring constantly, for about 1 minute.
- Then add wine and cook until the alcohol has reduced down.
- Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
- Stir in spinach until wilted.
- Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese. Set aside and keep warm. Enjoy!