- 5 cups low sodium chicken broth
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 small shallot, chopped
- 2 cups fresh spinach
- 1/4 cup of dried shiitake mushrooms
- 1.5 cups of arborio rice
- 1/3 cup dry white wine
- shredded Parmesan and asiago cheeses (about 1/3 cup total)
Cooking it - you'll need 2 small pots and 1 large saute pan:
- Heat about 2 cups of water in one of the pots; add spinach and cook for 1 minute. Remove it with a slotted spoon and press the water out. Set spinach aside, squeeze the water out, and chop it. Keep the spinach water warm on the stove. OR: stir in the spinach at the end as it will wilt from the heat of the rice.
- In another pot, heat your chicken broth. Add the mushrooms and simmer for 5-7 minutes. Removed the mushrooms, chop, and set aside. Keep the broth warm.
- In your saute pan, melt the butter
- Add garlic and shallots; sautee
- Add rice, stir for about 30 seconds
- Add white wine and stir until the liquid has absorbed
- Add 1 ladle of the spinach water; stir until the liquid has absorbed. Continue this process using the chicken broth, and ever now and then add some of the spinach water.
- After about 18 minutes, add the chopped spinach and mushrooms
- After about 20 minutes your rice should be tender. Add your final ladle of broth. When it is halfway absorbed, add your cheeses. Stir until all of the liquid has absorbed.
- Flavor with salt and pepper if needed.
We had some French bread leftover from last night's dinner so I decided to make some homemade croutons. I tossed torn up pieces of the bread with olive oil, salt, garlic powder, and Parmesan cheese. Bake them on a cookie sheet for about 10 minutes, tossing halfway through. I turned the broiler on for the last 2 minutes. to give them a nice color.
Stay tuned - tomorrow I plan to turn my leftover risotto into mozzarella stuffed risotto balls!Print this post