Mushroom and Spinach Risotto

Name: Mushroom and Spinach Risotto
Yield: Serves 6
Ingredients: 8 cups (about ¾ pound) organic baby spinach; 3 shallots, peeled and finely chopped; Sea salt and pepper; 5½ cups water; 1 tablespoon butter; 1 pound assorted mushrooms (I like to use button, cremini, and shiitake), cut into quarters (remove tough stems from shiitake mushrooms, if using); ¼ cup white wine; ¼ cup grated Pecorino Romano cheese, or other; 3 tablespoons butter, cut into 3 slices; 2½ cups Arborio rice; ½ red onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Risotto dishes are always popular at Claire’s, and we take advantage of all the lovely organic vegetables we get to create new recipes throughout the year. This is one of our oldest recipes, and it has remained a favorite.

Ingredients

5½ cups water
1 tablespoon butter
8 cups (about

Main course
Gluten-free
Vegetarian

Method

Prepare the broth. Measure the water into a large pot. Add 1 tablespoon of the butter, spinach, and a little sea salt and pepper. Cover and bring to a boil over high heat, stirring