Mushroom Spinach Risotto

Print recipe

Ingredients

• 3 Tbsp. olive oil, divided
• 2 Tbsp. butter
• 1 lb. mushroom, thinly sliced
• 5 oz. fresh baby spinach
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• ¼ tsp. dried parsley
• ½ c. Arborio rice
• ¼ c. dry white wine
• 3 c. vegetable broth, divided
• ¼ c. Parmesan cheese, shredded
• Salt and pepper, to taste (if you must)

Instructions

1. Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for about 2 minutes. Add in spinach, sprinkle a ‘bit of salt, and saute until withered. Mushrooms should be soft. Remove the mushroom-spinach mixture and its liquid, and set aside.

2. In the skillet, warm butter and the remaining 1 tablespoon of olive oil. Stir in shallots, garlic, and dried herbs, and cook for a minute.

3. Stir in rice and saute for two minutes, stirring continuously until the rice is a pale, slightly golden color.

4. Pour in the wine, stirring constantly until the wine has absorbed completely.

5. Add 1/2 cup of broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed before each addition. After the last addition of broth, continue cooking the rice until it is al dente. This process will take about 15 to 20 minutes.

6. Remove from heat, and stir in mushrooms, spinach, and Parmesan. Add salt and pepper to taste.