Spinach and Mushroom Risotto
Ingredients
4 tablespoons butter
1 small sweet onion, chopped
8 ounces sliced mushrooms
2 teaspoons minced garlic
2 cups arborio rice
1 cup dry white wine
1 teaspoon salt1 teaspoon pepper
4 cups chicken broth
9 ounces baby spinach
1/2 cup grated parmesan cheese
Directions
In a large saute pan, over medium heat, heat butter. Add onions, mushrooms, and garlic to pan and cook for 5 minutes.
Add rice to pan. Stir until rice is completely mixed with butter. Cook for 5 minutes or until rice is lightly toasted.
Add wine, salt, and pepper to rice. Reduce heat to medium low and cook, stirring frequently, until wine is completely absorbed into rice.
Add 1 cup of chicken broth to rice. Cook, stirring frequently, until broth is completely absorbed into rice. Repeat with the next two cups of broth. Add spinach to rice. Mix well. Add last cup of broth. Cook until broth is completely absorbed into rice.
Add parmesan cheese to rice. Mix well. Cook for 2 minutes. Serve immediately.
Nutrition FactsServings: 6Amount per serving Calories 413% Daily Value*Total Fat 11.2g 14%Saturated Fat 6.6g 33%Cholesterol 27mg 9%Sodium 1087mg 47%Total Carbohydrate 56.5g 21%Dietary Fiber 3.4g 12%Total Sugars 2.1g Protein 12.9g Vitamin D 141mcg 707%Calcium 147mg 11%Iron 4mg 21%Potassium 609mg 13%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.