Spinach & Mushroom Risotto
- 2 Tbsp. butter
- 1/2 lb. (225 g) cremini mushrooms, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup Arborio rice, uncooked
- 1/2 cup dry white wine
- 3 cups 25%-less-sodium chicken broth, warmed
- 3 cups loosely packed baby spinach leaves
- 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
- 1/4 cup Kraft 100% Parmesan Shaved Cheese
- Melt butter in large saucepan on medium heat.
- Add mushrooms, onions and garlic; cook 8 min.
- or until mushrooms release most of their liquid, stirring occasionally.
- Stir in rice; cook and stir 2 min.
- Add wine; cook and stir 1 min.
- or until absorbed.
- Stir in 1/2 cup broth; cook on medium-low heat 4 min.
- or until most the broth is absorbed, stirring constantly.
- Repeat until all the broth has been added.
- (Rice should be tender, but firm.
- This will take about 25 min.)
- Remove from heat.
- Add spinach; stir 1 min.
- or just until spinach is wilted.
- Stir in grated Parmesan; top with shaved Parmesan.
butter, cremini mushrooms, onion, clove garlic, arborio rice, white wine, baby spinach leaves, cheese
Taken from www.kraftrecipes.com/recipes/spinach-mushroom-risotto-174814.aspx (may not work)