Creamy Spinach and Mushroom Risotto
• Ready in 50 min.
|Saturated Fat Acids||3.86 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||3.86|
Recipe author: EAT SMARTER
1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Small knife, 1 große Non-stick pan, 1 breiter Pot mit Deckel, 1 Slotted spatula
for 4 servings
Heat oil over medium heat. Add onions, mushrooms, garlic and black pepper. Saute until mushrooms are soft; stirring frequently, approximately 4-5 minutes.
Stir in rice and stir until rice begins to turn opaque (approximately 2 minutes). Add the wine, and cook until the liquid has been absorbed. Add the broth, 1/2 cup at a time to the rice mixture, cook stirring frequently, allowing the the rice to absorb the broth before adding the next 1/2 cup. Cook the rice for about 25 minutes. It should be almost tender.
Add spinach and cook, stirring 5 minutes longer, Add additional broth or a little water if necessary.
Stir in the Parmesan cheese. Divide between 4 plates. Serve