Italian Mushroom Risotto

Italian Mushroom Risotto

Serve this risotto as a main entrée or side dish for a creamy Italian flavor experience.

15 min. prep time
6 servings
000 Ratings


1 small (1/2 cup) onion, chopped
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1 medium (about 1 cup) red bell pepper, chopped
1 1/2 cups uncooked Arborio rice
1/2 cup white wine*
4 cups chicken broth
1 cup packed baby spinach
1/2 cup shredded Italian blend (Parmesan, Romano, Asiago) cheese
Salt, if desired


Melt 1 Sauté Express® square in 3-quart saucepan; add onion. Cook 3-4 minutes or until onions just begin to soften. Add mushrooms and bell pepper; cook 4-5 minutes or until mushrooms are softened. Remove mixture from saucepan; keep warm.

Melt second Sauté Express® square in same saucepan over medium heat. Add rice; stir until well coated. Continue cooking 1 minute; add wine. Cook, stirring occasionally, until wine is absorbed; add broth 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.

Stir in spinach and cheese; cook until spinach wilts and cheese is melted. Season with salt, if desired.

*Substitute water or chicken stock.

Recipe Tip

Add heated Kielbasa slices for a main dish meal.

Nutrition Facts (1 serving)

Calories: 300

Fat: 9g

Cholesterol: 25mg

Sodium: 950mg

Carbohydrates: 44g

Dietary Fiber: 3g

Protein: 8g

Recipe #16046©2013Land O'Lakes, Inc.

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