Risotto with Spinach and Mushrooms |
|
 |
Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 6 |
|
A combination of vegetable broth and water are used in this risotto to create a rich, full-flavored dish that has less sodium than traditional risottos. 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 |
Directions:
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; sauté 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.
|
|