MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
MUSHROOM & SPINACH RISOTTO
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
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
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.
MUSHROOM AND SPINACH RISOTTO
The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.
Provided by Instant Pot Miracle
Categories Main Course
Yield 4 servings
Number Of Ingredients 12
Steps:
- Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
- Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
- Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
- Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
- Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.
MUSHROOM AND SPINACH RISOTTO
This is my favorite vegan risotto. It's a little fiddly, there is just no way to make risotto without a lot of stirring. All I can say is, this one is worth it. Simply delicious.
Provided by Ex-Pat Mama
Categories Rice
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
- Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
- Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
- Add the garlic and mushrooms. Stir through.
- Pour the wine over all, stirring constantly until it is completely absorbed.
- Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
- Add the spinach to the risotto and heat through - 2 or 3 minutes.
- Serve immediately.
Nutrition Facts : Calories 392, Fat 9.8, SaturatedFat 1.4, Sodium 426.3, Carbohydrate 62.2, Fiber 3.9, Sugar 3.6, Protein 7.5
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
CREAMY SPINACH AND MUSHROOM RISOTTO
This creamy and savory risotto can go with almost any dish. Start with Zatarain's Yellow Rice and add mushroom, spinach, onion, heavy cream and Monterey Jack cheese for a side that will get as much attention as the main dish.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g
RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
Provided by smp1004
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
- Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!
Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2
SHRIMP 'N' SPINACH RISOTTO
I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
Very tasty and creamy. Cauliflower rice risotto, with spinach, mushrooms, and button tomatoes makes this dish a wholesome keto-friendly meal. I topped mine with 3 ounces of broiled salmon.
Provided by Sissy Ann
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
- Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 9.3 g, Cholesterol 27.2 mg, Fat 21.2 g, Fiber 3.7 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 163.1 mg, Sugar 0.9 g
ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO
Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
- Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
- Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
- Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
- Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.
More about "mushroom and spinach risotto recipes"
MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
MUSHROOM RISOTTO WITH SPINACH AND PARMESAN | SUNBASKET
From sunbasket.com
PRESSURE COOKER MUSHROOM RISOTTO RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED MUSHROOM BACON AND SPINACH RISOTTO | DONNA HAY
From donnahay.com.au
RISOTTO WITH SPINACH AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
From cooktoria.com
PORTOBELLO MUSHROOM & SPINACH RISOTTO - JULIA'S CUISINE
From juliascuisine.com
BEST 30 MUSHROOM SPINACH RISOTTO - BEST RECIPES IDEAS …
From delishcooking101.com
SPINACH AND MUSHROOM RISOTTO | MCCORMICK GOURMET
From mccormick.com
MUSHROOM AND SPINACH RISOTTO - COOKIDOO® – THE OFFICIAL …
From cookidoo.ca
MUSHROOM AND SPINACH RISOTTO - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CREAMY MUSHROOM SPINACH RISOTTO — VEE THE BAKER BY VERONICA
From veethebaker.com
MOREL MUSHROOM AND PRAWN RISOTTO RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
SPINACH AND PORCINI-MUSHROOM RISOTTO RECIPE - RECIPES.NET
From recipes.net
SAUSAGE AND SPINACH RISOTTO RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM PEA RISOTTO | CLASSIC ITALIAN DISH
From thisitaliankitchen.com
GARLIC BUTTER MUSHROOM RISOTTO RECIPE - PINCH OF YUM
From pinchofyum.com
SPINACH AND MUSHROOM RISOTTO | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
SPINACH AND MUSHROOM RISOTTO | KITCHEN BASICS - MCCORMICK
From mccormick.com
MUSHROOM SPINACH RISOTTO • THE CRUMBY KITCHEN
From thecrumbykitchen.com
SPINACH RISOTTO {WITH FRESH OR FROZEN SPINACH} - ITALIAN RECIPE BOOK
From italianrecipebook.com
MUSHROOM AND SPINACH RISOTTO | RECIPES MADE EASY
From recipesmadeeasy.co.uk
MUSHROOM AND SPINACH RISOTTO RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CREAMY SPINACH AND MUSHROOM RISOTTO RECIPE - RECIPES.NET
From recipes.net
SPINACH AND PORCINI-MUSHROOM RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
MUSHROOM, LEEK AND SPINACH RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CREAMY SPINACH AND MUSHROOM RISOTTO - NOURISH WITH KRISTINE
From nourishwithkristine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SPINACH AND MUSHROOM RISOTTO WITH PECAN & GARLIC DRIZZLE
From somebodyfeedseb.com
MUSHROOM & SPINACH RISOTTO - ASDA GOOD LIVING
From asda.com
SPINACH AND MUSHROOM RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
MUSHROOM AND SPINACH RISOTTO - COOK4ME+ BY TEFAL
From cook4me.tefal.com.au
CREAMY SPINACH AND MUSHROOM RISOTTO | CHEF ELIZABETH REESE
From chefelizabethreese.com
RISOTTO WITH CHICKEN, MUSHROOMS, & SPINACH RECIPE - COOK AFTER ME
From cookafterme.com
MUSHROOM AND SPINACH RISOTTO { INSTANT POT } - LOVE & GOOD STUFF
From loveandgoodstuff.com
SPINACH MUSHROOM RISOTTO (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
MUSHROOM AND SPINACH RISOTTO - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love