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.
- 1 ½ cups Arborio rice
- 5 cups simmering strong chicken stock (I make it with Better than Bouillon. I accidently bought the organic one. Use more product for the organic compared to the original as it isn’t as strong.)
- ½ cup grated Parmesan cheese
- ½ cup dry white wine
- ½ a small yellow onion, diced
- 8 mushrooms (I use baby portabellas)
- LOTS OF BUTTER
- Dice the half onion and slice the mushrooms.
- In a large pot on medium-high heat, melt ¼ cup of butter.
- In a separate pot, bring 5 cups of water to a slow boil with the Better than Bouillon. It may taste really strong and salty but that’s ok! You need that to have a better taste in the final product.
- Add in the mushrooms and onions and soften in the pot with butter. Once fairly soft, add in another ¼ cup of butter. Once melted, add in the Arborio rice and let it soak up the liquid in the pot.
- Add in the white wine with a ladle full of the chicken stock.
- Gradually add in more stock as the rice soaks up the liquid. You do not have to use all the stock. Towards the end, taste the rice to see if it is almost cooked through.
- Once the rice is almost done, add in 2-3 large handfuls of spinach and the parmesan cheese.