Ultimate Spinach and Mushroom Risotto
Bright green spinach and beautiful baby portobellos add a visually appealing element to traditionally blank risotto for a side dish that tastes as great as it looks.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, peeled and minced
- 2 Tbsp. minced garlic
- 1⅓ cups long-grain brown rice, uncooked
- 3¾ cups water
- 6 cups baby portobello mushrooms, quartered
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 2 tsp. Italian seasoning
- 4 cups baby spinach
- Drizzle the olive oil in a saucepan over medium heat, and sauté the minced onion and garlic until softened, about 5 minutes.
- Add the uncooked rice to the saucepan and turn to coat in the oil, garlic, and onions. Stir over heat for 2 minutes. Add the water, mushrooms, and seasonings to the saucepan, and stir to combine.
- Bring to a boil, reduce heat to low, and simmer uncovered for 20 minutes, stirring frequently.
- Risotto is done when the rice has absorbed all of the liquid and is sticky but cooked through. Fold in the chopped spinach, and stir over heat until the spinach is wilted and combined throughout, about 1–2 minutes.