Shelly's Recipe

PORTOBELLO-SPINACH RISOTTO

Category: Rice/Risotto

1/2 cup finely chopped sweet onion
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup low-sodium chicken broth
Salt and pepper to taste
1 (8 oz) pkg sliced baby portobello mushrooms
1 tbsp olive oil
3 cups firmly packed fresh spinach

Stir together first 4 ingredients a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.

Meanwhile, saute portobello mushrooms in hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto. Serve immediately. Serves 4