| Notecook > Side Dishes |
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Spinach, Mushroom and Tomato Risotto |
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by lanne, Apr 16, 2008 |
I use Arborio rice in this recipe because it is extra starchy and results in an extra creamy Risotto. Regular rice can be substituted, but you will not get the same texture. Arborio rice has a firm interior like long grain rice, while the exterior is soft and creamy like a short grain. |
Ingredients- 2 tbsp Butter
- 2 tbsp Olive oil
- 3/4 pound assorted Mushrooms, sliced (regular button mushrooms will do too)
- 4 cups baby Spinach, chopped
- 4 Plum Tomatoes, peeled seeded and chopped
- 1 clove Garlic, chopped
- 1 cup Arborio Rice
- 14-15 oz Chicken broth (aprox)
- ½ cup Dry White Wine
- 1 cup Water
- 1 cup grated Romano or Parmesan cheese
- Salt and fresh cracked Pepper
- Chopped Chives for garnish
Method- In a large skillet, heat 1 tbsp Olive Oil and 1 tbsp of Butter, saute mushrooms until lightly browned
- Add tomatoes, spinach and garlic and cook until spinach wilts
- Season with salt and pepper and set mixture aside
- In a 2 quart saucepan, heat remaining butter and oil
- Stir in rice until coated in oil mixture
- Add Chicken Broth and stir constantly , cooking until most of the broth is absorbed
- Add ½ cup water and the wine and bring to a boil stirring constantly until most of the liquid is absorbed
- Add remaining ½ cup water and cook stirring constantly until rice is tender and surrounding liquid is creamy in consistency
- Remove from heat and stir in mushroom mixture and cheese. .
- Re-season with salt and pepper, sprinkle with fresh chopped chives and serve immediately
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