Recipe

Vegetable Risotto Recipe

Add Step-by-Step Photos	Shecooks4u / All my dishes 11 months, 3 weeks ago I was craving mushrooms when I found this recipe....I completely changed it so now it is my recipe! Creamy and comforting, yet the most hearty vegetarian dish I have tasted in forever! Enjoy. Prep:5m Cook:2025m Servings:4	Shecooks4u
	mushroom spinach colorful comfort food

Does this look good? Yeah! / Nope

Fans

quaziefly

Ingredients

2 1/2 tablespoons extra virgin olive oil

1 cup arborio rice

1 shallot chopped not minced

1 cup pre-sliced mushrooms (or regular that you can slice)

1 cup fresh baby spinach

1/4 cup chopped roasted red pepper

1 large or 2 small garlic cloves smashed (not crushed or choppped)

1/4 teaspoon garlic salt

1 teaspoon kosher salt

1/2 tablespoon freshly ground black pepper

1 tablespoon unsalted butter

1 1/2 tablespoon heavy cream

2 tablespoons grated romano cheese

2 tablespoons grated parmesan reggiano cheese

1 teaspoon garlic and herb seasoning

26 oz chicken stock or broth (stock is better)

1/4 cup of good white wine (pinot grigio is a very good choice)

Directions

Add mushrooms into olive oil. Saute for 3 minutes. Add kosher salt.

Add shallots and meanwhile have another pan with chicken stock, garlic n herb seasoning, wine, and smashed garlic brought to a boil and set aside.

After shallots and mushroom have been sauteeing for around 5 minutes add arborio rice and saute for just 2-3 minutes stirring constantly.

Start adding heated stock mixture 3/4 cup at a time and stirring until absorbed. For example: add 3/4 cup liquid - stir in figure-eight motion until almost all absorbed....and another cup of liquid and repeat. This whole slow cooking/stirring process should be finished within about 15 minutes.

When rissotto is al dente add spinach and roasted red pepper, black pepper, garlic salt, and cheeses.

After 2 minutes of spinach cooking....remove from stovetop.

Add butter, heavy cream, and serve immediately!

Recent Gawkers