Spinach and Mushroom Risotto

  • 4 Tbsp butter
  • 1 small yellow onion or shallot finely diced
  • 1 cup arborio rice
  • 3-4 cups chicken stock, heated
  • 1 cup dry white wine
  • 1/2 cup parmesan cheese
  • 2 cups fresh baby spinach or chopped spinach
  • 1 cup wine cap, chanterelle, chestnut, or shiitake mushrooms, roughly chopped
  • salt and pepper to taste

Add butter to large frying pan over medium heat. Once melted, add onion and mushrooms with a pinch of salt and sauté for 2-3 minutes. Add arborio rice and stir for 1 minute. Add wine and stir until mostly absorbed, about 2 minutes. Add heated chicken stock by the 1/2 cup, stirring until absorbed, continuing to add until rice is cooked through (taste small bites as you are cooking to test for doneness). This should take about 15 minutes. Add chopped spinach and wilt into dish, stirring. Add parmesan cheese and stir, melting into dish. Taste and add salt and pepper as needed.