As my time here is unfortunately coming to an end in the next few weeks, I thought that I might write about some recipes that could transition into the fall and winter months. I have to say, I can’t wait for fall to come as that means we will finally get a break in the heat and humidity!
During the summer I mainly choose recipes that are a little lighter as I just don’t feel like eating as much from the heat. Sometimes, however, exceptions have to be made and this week’s recipe is one of those exceptions. The great thing about spinach and mushroom risotto is that you can eat it on its own, add in a protein (sometimes I add in leftover steak or chicken from a takeout order or something I’ve already made), makes a great side dish, makes a large batch and reheats very well. During the fall especially, this becomes a staple recipe of mine.
I remember the first time I made it for my two roommates and they immediately fell in love. I mean eating it out of the pot with a spoon they were so in love. As someone who has a passion for cooking, that is probably the best compliment you could ever get about a recipe. I’m far from a professional and have so much to learn about the art of cooking but I love making people happy because of a good meal. It’s amazing what can happen when a group of college friends gather around a table with some knock-out food! Leads to a great night and amazing memories to cherish for the future.
I know that some people may feel uneasy by the fact that this recipe does contain white wine. Please know that it is placed into the recipe early on so it has plenty of time for the alcohol to cook off.