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Portobello-Spinach Risotto

Portobello-Spinach Risotto

Southern Living JUNE 2008

  • Yield: Makes 4 servings (about 3 cups)
  • Cook time:29 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup finely chopped sweet onion
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked Arborio rice (short-grain)
  • 2 3/4 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 to 1/2 cup low-sodium chicken broth
  • Salt and pepper to taste
  • 1 (8-oz.) package sliced baby portobello mushrooms
  • 1 tablespoon olive oil
  • 3 cups firmly packed fresh spinach

Preparation

1. 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.

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

3. Meanwhile, sauté 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. 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.

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Portobello-Spinach Risotto recipe

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