MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
More about "keto creamy spinach mushroom and tomato risotto recipes"
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO RECIPE
From recipes4food.com
KETO CREAMED SPINACH WITH MUSHROOMS & BACON
From stylishcravings.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO RECIPES
From get-all-recipes.com
KETO CREAMY MUSHROOM RISOTTO | KETODIET BLOG
From ketodietapp.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO RECIPE
From cookthismeal.com
SPINACH RISOTTO WITH MUSHROOMS — EATWELL101
From eatwell101.com
RECIPE: CREAMED MUSHROOM AND SPINACH {KETO/LOW …
From kowthas.me
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO - MASTER …
From master-recipes.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
From easycookfind.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
From ketorecipeguide.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
From tiptopketo.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
From goodketorecipes.com
KETO CREAMY MUSHROOM "RISOTTO" RECIPE - KETO SUMMIT
From ketosummit.com
ALLRECIPES
From allrecipes.com
BEST KETO CREAMY SPINACH MUSHROOM AND TOMATO RISOTTO RECIPES
From alicerecipes.com
CREAMY SPINACH RISOTTO WITH ROASTED TOMATOES - THE DAIRY ALLIANCE
From thedairyalliance.com
CREAMY SPINACH AND MUSHROOM RISOTTO - SPOON …
From spoonuniversity.com
KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO
From tastesketo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love