Italian Mushroom Risotto

Italian Mushroom Risotto image
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Serve this risotto as a main entrée or side dish for a creamy Italian flavor experience.
15 min
Prep Time
45 min
Total Time
6 servings

Ingredients

4 tablespoons
Land O Lakes® Butter
1 small (1/2 cup)
onion, chopped
1 teaspoon
finely chopped fresh garlic
1 (8-ounce) package (2 cups)
sliced fresh mushrooms
1 medium (1 cup)
red bell pepper, chopped
2 1/2 cups
chicken broth
2 1/2 cups
water
1 1/2 cups
uncooked Arborio rice
1/2 cup
white wine*
1 cup
packed baby spinach
1 cup
shredded Italian blend (Parmesan, Romano, Asiago) cheese
 
*Substitute water or chicken broth.

Directions

  1. Melt 2 tablespoons in 3-quart saucepan over medium heat until sizzling. Add onion and garlic; sauté 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.
  2. Combine chicken broth and water in a 2-quart saucepan; cook over medium heat until mixture comes to a simmer.
  3. Melt remaining 2 tablespoons butter in same saucepan over medium heat until sizzling. Add rice; stir until well coated. Continue cooking 3-4 minutes or until rice is toasted. Add wine. Cook, stirring occasionally, until wine is absorbed. Add hot broth mixture, 1/2 cup at a time and up to 4 cups, stirring occasionally after each addition, until liquid is absorbed.  Add additional broth mixture, if necessary, until rice is tender.
  4. Stir in spinach and cheese; cook until spinach wilts and cheese is melted. Season with salt, if desired.

Recipe Tips

Add heated Kielbasa slices for a main dish meal.

Nutrition Facts (1 serving)

Calories
340
Cholesterol
35mg
Carbohydrates
44g
Protein
11g
Fat
12g
Sodium
600mg
Dietary Fiber
3g

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