Risotto With Spinach And Mushrooms Recipe

Name: Risotto With Spinach And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14-ounce) cans vegetable broth; 2 cups water; 2 teaspoons olive oil; Cooking spray; 1 (8-ounce) package pre-sliced mushrooms; 1/2 cup chopped onion; 1 1/2 cups uncooked Arborio rice or other short-grain rice; 1/4 cup dry vermouth; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg

Servings: persons

2 (14-ounce) cans vegetable broth
2 cups water
2 teaspoons olive oil
Cooking spray
1 (8-ounce) package pre-sliced mushrooms
1/2 cup chopped onion
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/4 cup dry vermouth
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg

1
Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; saute 4 minutes. Remove from heat; set aside and keep warm.
3
Place rice in a Dutch oven over medium-high heat; cook 1 minute. Stir in vermouth; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Reduce heat to medium-low; add broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved mushroom mixture, spinach, and remaining ingredients. Serve immediately.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (14-ounce) cans vegetable broth, 2 cups water, 2 teaspoons olive oil, Cooking spray, and more.

Yes, Risotto With Spinach And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Spinach And Mushrooms

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