Creamy Risotto with Portobello Mushrooms

This meal uses portobello mushrooms instead of meat, making a healthy, filling meal. Serve it on a bed of baby spinach. Altogether, it takes about 30 minutes to prepare. For more information about how to use risotto, see my article, What is Risotto or Arborio Rice?

Ingredients:

• 2 cups of risotto (Arborio rice or Carnaroli rice)
• 1 tablespoon olive oil
• 3 cups of chicken broth
• 1 cup of white wine
• 2 tablespoons real butter (not margarine)
• 2 portobello mushroom caps, sliced into thin strips
• Freshly ground black pepper
• 4 cups of fresh baby spinach leaves

Preparation:
Heat the olive oil in a saucepan.
Add the risotto to the saucepan and cook over medium high heat about three minutes.
Add the chicken broth, 1 cup at a time, and stir frequently until all the liquid is absorbed.
Add the wine and continue to cook and stir until it is all absorbed.
The risotto takes about 30 minutes to cook.
While the risotto is cooking, sauté the mushrooms in butter, not allowing them to touch in the pan.
Cook the mushrooms until tender, then add to the cooked risotto. Stir together.
Place 1 cup of baby spinach leaves on a serving plate.
Top with 1 cup of prepared risotto and mushrooms.
Grate black pepper over the top.

Wine pairing: Gnarly Head Chardonnay if you like dry wine or Bridlewood Viognier if you prefer floral wine.




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