Risotto with Spinach and Mushrooms

Real Italians eat risotto, because even Italians can’t eat pasta all the time.  Risotto with Spinach and Mushrooms isn’t difficult to make, but it is slow.  It requires nearly constant stirring for up to 40 minutes.  Because of that, tt’s not a good meal to make while also tutoring Algebra.  But it is a fantastic treat for a night when you have a little more time.  I like risotto with spinach and mushrooms, but peas are also a common addition.  Stirring the rice makes it creamy as the outer layer of the rice dissolves into the broth.  The added parmesan cheese is just for flavor.  I like to serve this with a simple pan fried chicken tenderloin, either lightly seasoned with garlic salt and pepper, or dredged in Italian seasoned breadcrumbs.  I have just enough time between stirring the rice to cook the chicken.  And with all the spinach in the risotto, I don’t feel the need for a separate veggie side dish.  But a little Italian bread on the side never hurts.

Risotto with Spinach and Mushrooms

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Course Main Dish

Cuisine Italian

Servings 8

Ingredients

  

• 2 cups Arborio rice
• 2 tablespoons olive oil
• 8 cups chicken broth about 64 oz. or 4 cans
• 6-8 oz. fresh spinach
• 8 oz. sliced mushrooms
• 4 green onions
• 1/2 cup shredded parmesan cheese
• pepper to taste
• 8 chicken tenderloins

Instructions

 

• Use a medium stockpot to heat the olive oil. Add the rice to the stockpot and stir to coat with the olive oil. Continue to cook and stir for 1-2 minutes.
• Meanwhile, heat 2 cups of broth in the microwave for 1-2 minutes. Add the hot broth to the stockpot, 1 cup at a time, and stir until the broth is absorbed.
• Continue heating the broth in the microwave, adding it to the stockpot, and stirring it into the rice, cup by cup.
• Meanwhile, cook the chicken in a large skillet. When it is cooked through, remove the chicken to a plate.
• Cook the mushrooms, spinach, and chopped onions in the skillet for 3-5 minutes, or until the spinach is wilted and the mushrooms are tender.
• When the rice is cooked and tender, add the cooked mushroom and spinach mixture to the risotto, along with the shredded parmesan cheese.
• Top with a little more parmesan to serve.