There are many different types of risotto you can make, but I love it with a little white wine, mushrooms, and parmesan cheese - the combination is delicious. My little 22 mo. old loved it and even ate the mushrooms!
Risotto can also get the rep of being a high maintenance and complicated dish, but it's really not bad. As long as you are in the kitchen and can stir it while it cooks, it's easy to multi-task and do other things while making it.
mushroom, spinach risotto |
2 1/2 c. chicken broth (or you can sub a little water for some of the broth)
1/2 c. aborio rice
1/4 c. dry white wine
1/2 small onion, finely chopped
1 clove minced garlic
1 small container sliced mushrooms
1 c. chopped fresh spinach
1/3 c. shredded parmesan
salt & pepper to taste
Instructions:
Pour the broth into a saucepan and bring to a simmer. Keep on a low simmer or warm while making the risotto.
In another pan, saute the mushrooms with a little olive oil and salt and pepper until they are tender.
While the broth warms and mushrooms cook, saute the onions and and garlic in a little olive oil over medium heat unil the onions are just becoming tender, about 3-5 minutes. Add the aborio rice and saute a couple more minutes, or until the rice starts to lightly brown. Stir in the white wine and cook until it is absorbed. Turn the heat down to a little, just high enough that the broth simmers when it is added. Add 1/2 c. warmed chicken broth to the rice, stir, and let cook until the broth is absorbed, stiring a couple more times while it cooks. Repeat this process until all but 1/2 c. broth remains. Add the spinach, cooked mushrooms, and parmesan cheese and stir until cheese is melted. Add the remaining broth and stir until combined. Taste and add more cheese, salt, and pepper if needed. Sprinkle with a little more parmesan cheese before serving, if desired.
Serves 3-4.
YUM! looks delightful! so fun to catch up with you on sunday :)
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