Mushroom Risotto

By BarbTilden

Ingredients

• 4 cups chicken broth
• 3 tablespoons butter
• 1 finely chopped onion
• 3 cloves of minced garlic
• 1 1/2 cups of arborio rice
• 3/4 cup of red or white wine
• 1 cup of chopped spinach
• 3 cups of assorted mushrooms
• 3/4 cup of grated parmesan cheese
• Salt and pepper

Preparation

Step 1

Bring the broth to a simmer over medium high heat. Cover broth and keep warm over low heat.

Melt the butter in a large saucepan over medium heat. Add the onion and mushrooms and sauté for about 10 minutes. Add the garlic and stir for 30 seconds. Stir in the rice. Add the wine and stir until absorbed. Add 3/4 cup of the hot broth, stirring often until the liquid is absorbed. Repeat adding 3/4 cups 2 more times. Add the spinach (could use peas instead of the spinach). Keep adding the broth 3/4 of a cup at a time. After all broth is absorbed into the risotto add the parmesan cheese and salt and pepper. Additional cheese can be sprinkled on before serving.