Wild Mushroom & Spinach Risotto
Cooking Instructions:
- 6 cups vegetable, mushroom or reduced-sodium chicken broth
- 1 ½ cups water
- 2 Tbsp. extra virgin olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 3 cups mixed wild mushrooms, coarsely chopped
- 1 ½ cups Lundberg® Arborio Rice
- ½ cup white wine
- 6 cups baby spinach, coarsely chopped
- 1/3 cups freshly grated Parmesan Cheese
- 1 Tbsp. butter
- 2 tsp. balsamic vinegar
- Freshly ground pepper to taste
Bring both broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
Heat oil in large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add Lundberg Arborio rice and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
Add 1 cup hot broth to the rice and cook, stirring, until most of the liquid has been absorbed. Continue adding 1 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain gentle simmer, until the rice is tender and creamy but still somewhat firm, 35 to 40 minutes.
Stir in baby spinach and cook, stirring until it is wilted, about 1 minute. Remove from heat. Stir in cheese, butter and vinegar. Season with pepper.
Serve hot. Makes 6-8 servings.