MUSHROOM & SPINACH RISOTTO

Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.