This simple risotto is warm and filling but also supple and delicate. We used simple button mushrooms, as they are the least expensive and most readily available, but feel free to get creative with fancier ones.
Ingredients
- 2 cups button mushrooms, sliced $3
- 1 cup frozen spinach, thawed and drained $1.50
- 3/4 cup half-and-half $1.50
- 3 14-oz cans vegetable or chicken stock $4
- 2 tbsp extra-virgin olive oil Pantry
- 1 medium white or yellow onion, chopped $1
- 1 3/4 cups arborio rice $5
- 1/3 cup Parmesan cheese $4
- salt and pepper Pantry
Directions
- Heat the olive oil in a large saucepan over medium-high heat. Add mushrooms and onions and sauté about 5 minutes. Lower heat to medium, add half-and-half, and simmer 5 minutes.
- Add rice and stir. Add stock, slowly, about 1/2 cup at a time, stirring frequently enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Stir in a little water if necessary.
- Stir in the spinach, distributing evenly. Stir in the Parmesan cheese. Season to taste with salt and pepper.
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What They're Saying
Jack, on May 12, 03:03 PM, wrote:
Kudos, to you. I’ve been looking for a recipe for this dish online, just to doublecheck if my ideas match up. Yours is the first I’ve found to A: avoid crap like “cooking spray”, “low fat” anything, and B: to utilize extra virgin olive oil. Also, you did not pre-cook the spinach, but rather let the heat of the cooked rice wilt it at the very end. Looks like you guys actually know what you’re doing! I’ll be making this tonight. The only thing I’ll change is to add a little bit of garlic and crushed red pepper in there. Love the site, btw. Very clever concept.
slot deposit pulsa, on Jun 29, 01:00 AM, wrote:
Risotto sederhana ini hangat dan mengisi tetapi juga kenyal dan halus.