- 4
Ingredients
- 1-1/4 cups fresh pecans or pecan halves
- 3 Tbsp. olive oil
- 1 cup sliced fresh button, crimini, shiitake (stem removed), or oyster mushrooms
- 5 cups reduced-sodium chicken broth
- 1-1/4 cups Arborio rice
- 1 medium shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 cups baby spinach leaves, rinsed and drained
- 1/4 cup finely shredded fresh Parmigiano-Reggiano cheese or Parmesan cheese
- Freshly ground black pepper to taste
Preparation
Step 1
Directions
1. In a large saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Remove from pan. Cool slightly and coarsely chop; set aside. In the same pan heat 1 tablespoon of the oil. Add mushrooms; cook until mushrooms are tender. Meanwhile, in a medium saucepan bring chicken broth to boiling; reduce heat and simmer. Remove mushrooms from pan; set aside. Wipe pan clean.
2. In the large saucepan heat remaining oil over medium heat; add rice, shallot, and garlic. Cook just until rice is lightly golden, about 5 minutes. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until broth has been absorbed and rice is slightly creamy and tender. (This should take about 15 minutes.)
3. Stir in spinach, cheese, pepper, mushrooms, and pecans until combined. Serve immediately. Makes 4 main-dish or 6 to 8 side-dish servings.