Italian Mushroom Risotto
Italian Mushroom Risotto
Serve this risotto as a main entrée or side dish for a creamy Italian flavor experience.
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15 min
Prep Time
45 min
Total Time
6
servings Ingredients
4 tablespoons Land O Lakes® Butter
1 small (12 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1 medium (1 cup) red bell pepper, chopped
2 12 cups chicken broth
2 12 cups water
1 12 cups uncooked Arborio rice
1 cup packed baby spinach
1 cup shredded Italian blend (Parmesan, Romano, Asiago) cheese
How to make
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STEP 1
Melt 2 tablespoons in 3-quart saucepan over medium heat until sizzling. Add onion and garlic; sauté 3-4 minutes or until onions just begin to soften. Add mushrooms and bell pepper; cook 4-5 minutes or until mushrooms are softened. Remove mixture from saucepan; keep warm.
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STEP 2
Combine chicken broth and water in a 2-quart saucepan; cook over medium heat until mixture comes to a simmer.
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STEP 3
Melt remaining 2 tablespoons butter in same saucepan over medium heat until sizzling. Add rice; stir until well coated. Continue cooking 3-4 minutes or until rice is toasted. Add wine. Cook, stirring occasionally, until wine is absorbed. Add hot broth mixture, 1/2 cup at a time and up to 4 cups, stirring occasionally after each addition, until liquid is absorbed. Add additional broth mixture, if necessary, until rice is tender.
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STEP 4
Stir in spinach and cheese; cook until spinach wilts and cheese is melted. Season with salt, if desired.
Tip #1
Add heated Kielbasa slices for a main dish meal.
340 Calories
12 Fat (g)
35 Cholesterol (mg)
600 Sodium (mg)
44 Carbohydrates (g)
3 Dietary Fiber
11 Protein (g)
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