Mushroom and Spinach Risotto

“Sue’s Vegetarian Kitchen”

While, according to a legend, a young glassblower’s apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809.


Warm 4 cups of vegetable stock. Set aside for later.

Cook 2 cups sliced mushrooms and a large sliced onion in 1 tablespoon each of butter and olive oil.

When cooked, add 1 cup of Arborio rice and cook for a minute. Add in ¼ cup white wine. Once the wine has been absorbed, begin adding the stock to the rice 1 ladle full at a time.

It will take about 20 minutes, so check for doneness towards the end as you may not need all 4 cups of stock. When done (tender), add in ¼ cup of cream cheese, 4 large handfuls of washed and trimmed spinach, and 1/3 cup parmesan cheese.

Note: I sometimes add noodles to this dish, whatever I have on hand. Definitely not traditional but we like it!



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