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Spinach and Mushroom Risotto Recipe

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This recipe for Spinach and Mushroom Risotto is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. portabello or shitake mushrooms
3 Tbsp butter
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 c. uncooked Arborio rice
1/3 c. Marsala wine
3 c. vegetable broth
2 c. fresh spinach, chopped
1/3 c. shredded Gruyere cheese
Salt and pepper to taste
Directions:
Directions:
Saute onions and garlic in butter approx. 3 min., until onions are translucent. Add rice and cook, stirring continuously, for 3 min. Add Marsala and cook 1 min. Stir in mushrooms. Add broth 1/2 c. at a time, stirring, until liquid is absorbed. Add more broth if needed. When rice is al dente, turn off heat, stir in spinach and cheese and salt and pepper. Serve.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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