"Do vegetarians eat animal crackers?"--Unknown

Spinach Mushroom Risotto Recipe

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This recipe for Spinach Mushroom Risotto, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Cauley Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup risotto rice
3 cups organic chicken broth
1 large bunch of green onions (chopped)
2 tbsp minced fresh garlic
1 can cream of mushroom soup
3 tbsp light olive oil
3 tbsp Real Butter
1 cup Fresh Baby Spinach (chopped)
5 Fresh Baby Asparagus (chopped)
Salt/Pepper

Directions:
Directions:
In an iron skillet melt the butter in the olive oil. Saute garlic and green onion in the olive oil/butter until tender. Add the risotto rice and stir fry it for 1-2 minutes (until light brown) add 1 cup of the broth to the rice (stirring it in until soaked up). Then add another cup of broth until it soaks up. Salt and pepper to taste, then add the last cup of broth along with the can of cream of mushroom soup. Mix these thoroughly and then cook until tender. At the end of the cooking time fold in the fresh spinach and asparagus so that it will cook about 5 - 10 minutes.

Number Of Servings:
Number Of Servings:
4-6 people
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
When a man's ways please the Lord, He makes even his enemies to be at peace with him. Proverbs 16:7

 

 

 

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