Risotto with Spinach and Mushrooms

A combination of vegetable broth and water are used in this risotto to create a rich, full-flavored dish that has less sodium than traditional risottos.

Yield: 6 servings (serving size: 2 stuffed shells)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 6.8g
  • Saturated fat: 2.4g
  • Protein: 12.2g
  • Carbohydrate: 31.2g
  • Cholesterol: 10mg
  • Iron: 1.8mg
  • Sodium: 818mg
  • Calories from fat: 26%
  • Fiber: 2.9g
  • Calcium: 220mg

Ingredients

  • 2 (14-ounce) cans vegetable broth
  • 2 cups water
  • 2 teaspoons olive oil
  • Cooking spray
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1/2 cup chopped onion
  • 1 1/2 cups uncooked Arborio rice or other short-grain rice
  • 1/4 cup dry vermouth
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Preparation

  1. Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion; sauté 4 minutes. Remove from heat; set aside and keep warm.
  3. Place rice in a Dutch oven over medium-high heat; cook 1 minute. Stir in vermouth; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Reduce heat to medium-low; add broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved mushroom mixture, spinach, and remaining ingredients. Serve immediately.
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