Popeye Risotto With Beefy Balsamic Mushrooms Recipe

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Popeye Risotto With Beefy Balsamic Mushrooms
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Ingredients
15
Count
Nutrition
1627
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Bring the water and stock to a boil, then reduce heat to low to keep warm.
  2. While the liquids are heating up, add the spinach, pine nuts, a few grates of nutmeg and a handful of Parmigiano-Reggiano to a food processor. Pulse a few times to get everything chopped up. Add a ladleful of the hot stock and water and about 1 tablespoon olive oil. Run the machine to puree and reserve.
  3. Place a large skillet with high sides over medium-high heat and add 1 tablespoon of butter and 1 tbls. olive oil.
  4. Add the onions and chopped or grated garlic, and saute until the onions begin to get tender, 4-5 minutes.
  5. Add the arborio rice and toast it in the pan, stirring constantly, for 2-3 minutes.
  6. Add the wine and cook until all the liquid is absorbed, about 1 minute. Ladle about half of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, 4-5 minutes.
  7. Ladle in about half of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes.
  8. Ladle in the remaining stock and cook the risotto until most of the remaining liquid has been absorbed and the rice is al dente, about 7 minutes. Season the risotto with salt and freshly ground black pepper.
  9. Once you get the risotto going, place another skillet over medium-high heat with the remaining tablespoons of butter and olive oil.
  10. Add the mushrooms and cracked clove of garlic into the other pan and cook, stirring occasionally, until the mushrooms are golden brown and tender, about 10 minutes. Season with salt and freshly ground pepper, and add the balsamic.
  11. Cook about 1 minute to glaze the mushrooms then remove from heat and discard the garlic clove. Keep the mushrooms warm until the risotto is finished.
  12. Once the risotto and mushrooms have finished cooking, add the spinach puree and remaining 1/2 cup of Parmigiano-Reggiano to the risotto and give it a good stir. Spoon the risotto out onto a serving dish and top it with the glazed mushrooms.
  13. Pass additional Parmigiano-Reggiano at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1627.13 Kcal (6812 kJ)
Calories from fat 276.36 Kcal
% Daily Value*
Total Fat 30.71g 47%
Cholesterol 17.63mg 6%
Sodium 37421.93mg 1559%
Potassium 1429.21mg 30%
Total Carbs 266.19g 89%
Sugars 2.88g 12%
Dietary Fiber 6.77g 27%
Protein 18.97g 38%
Vitamin C 65.3mg 109%
Vitamin A 0.1mg 2%
Iron 7.9mg 44%
Calcium 287.8mg 29%
Amount Per 100 g
Calories 191.26 Kcal (801 kJ)
Calories from fat 32.49 Kcal
% Daily Value*
Total Fat 3.61g 47%
Cholesterol 2.07mg 6%
Sodium 4398.76mg 1559%
Potassium 168mg 30%
Total Carbs 31.29g 89%
Sugars 0.34g 12%
Dietary Fiber 0.8g 27%
Protein 2.23g 38%
Vitamin C 7.7mg 109%
Iron 0.9mg 44%
Calcium 33.8mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.3
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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