Cremini Mushroom and Spinach Risotto


  • Parmigiano-Reggiano, for serving
  • Fresh thyme leaves and/or chopped parsley (optional)
  • ½ cup (125ml) parmigiano-reggiano
  • 6 to 8 oz. spinach leaves
  • ½ cup (125ml) dry white wine
  • 1 ¼ cups (240g) Arborio rice
  • 2 garlic cloves, chopped
  • + 7 more ingredients
    • 1 large shallot, chopped (or 1 small onion)
    • 2 tbs. unsalted butter, divided
    • 4 ½ cups (1125ml) low-sodium chicken broth
    • 1 lb. cremini mushrooms, sliced and cut into 1 ½-inch pieces
    • ½ tsp. dried thyme or rosemary
    • coarse salt and freshly ground black pepper to taste
    • 2 ½ tbs. olive oil, divided

1. Wash the acorn squash and then cut off about 3mm off the bottom of each squash so that they don’t roll around on the table. Then, use a small knife to cut a “lid” in the top of each squash by holding the knife at a 45 degree angle to the top of squash and cutting in a circle. Use a spoon to ta...

View full recipe at SpringPad


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