Looking for a side dish that's a little bit fancy but oh so easy? This Mushroom Spinach Risotto is ready in about 30 minutes and is a fantastically flavorful addition to any family dinner.
Course Side Dish
Cuisine Italian
Keyword spinach risotto
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 486kcal
Author Erica
Ingredients
5tablespoonsunsalted butterdivided
5clovesgarlicminced and divided
1 ½cupsuncooked arborio rice
¼cupdry white wineoptional - substitute more broth
4 ½cupschicken brothor vegetable, plus more as needed
2cupsbaby portobello mushroomssliced
2 ½cupsspinach leaves
½cupParmesan cheesegrated
Kosher salt
Cracked black pepper
Instructions
Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add 3 cloves of garlic and saute for 1-2 minutes until fragrant. Stir in the rice and toss with the butter and garlic to coat. Add ¼ cup of the white wine and stir.
Add 1 cup of broth, pushing the mixture around in the pan with a wooden spoon. Allow it to simmer down, stirring occasionally. When most of the broth has evaporated, add another ½ cup. Repeat this process for 15-20 minutes until the rice is cooked and a creamy texture is achieved (adding one last ½ cup at the end if needed.)
While the rice is cooking, melt the remaining butter in a small skillet over medium-high heat. Add the remaining garlic and saute for 1-2 minutes, then add the mushrooms. Saute for 1-2 minutes, then toss in a splash of white wine. Allow to cook 5-10 minutes until browned, then stir in the spinach until it's wilted.
Remove from heat and transfer to the risotto pan, stirring evenly. Top with Parmesan, salt, and pepper, and serve with your favorite protein.