Portobello-Spinach Risotto

Name: Portobello-Spinach Risotto
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice (short-grain); 227 grams package sliced baby portobello mushrooms; 2 Tbsps butter; 59 milliliters dry white wine; 1 garlic clove, minced; 59 milliliters low-sodium chicken broth; 651 milliliters low-sodium chicken broth; 1 Tbsp olive oil; 59 milliliters freshly grated Parmesan cheese; 4 servings Salt and pepper to taste; 710 milliliters firmly packed fresh spinach; 118 milliliters finely chopped sweet onion

You can never have too many side dish recipes, so give Portobello-Spinach Risotto a try. One serving contains 381 calories, 11g of protein, and 16g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 39 minutes. It is a good option if you're following a gluten free diet. A mixture of olive oil, butter, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

Ingredients you will need

Rice

Equipment you will use

Microwave

Bowl

Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy.

Ingredients you will need

Broth

Cheese

Wine

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Broth

Meanwhile, saut portobello mushrooms in hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto.

Ingredients you will need

Portobello Mushrooms

Olive Oil

Mushrooms

Spinach

Equipment you will use

Frying Pan

Serve immediately.

Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application.

Ingredients you will need

Wrap

Rice

Equipment you will use

Microwave

Bowl

Oven