Risotto used to be a scary word, but I promise it is so easy! It just takes a little TLC, so grab a glass of wine and get ready to stir. This one whips up in less than 30 minutes!
This recipe is my go-to for a DIY “fancy” dinner. We’ve made a tradition of having at-home date night on Sunday evenings in preparation for the new week. We open a bottle of wine, talk about the week, and cook a yummy meal together. Well, that was until Game of Thrones came back on – now that’s my husband’s Sunday night tradition. Am I the only one that hasn’t gotten into that show?!
Enjoy!
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup short-grain white rice
- 1/4 cup white wine
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1/2 cup grated parmesan plus extra for serving!
- salt and fresh pepper to taste
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 8 oz fresh mushrooms sliced
- 1/4 cup white wine
- 1 tsp fresh rosemary minced
- salt and fresh pepper to taste
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. Start by melting the butter with the garlic in a large skillet over medium heat
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. Add your rice to the butter and toast gently for a few minutes, stirring constantly to avoid burning
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. Add your white wine to the rice - it will sizzle and absorb into the rice almost immediately!
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. Once the wine is fully absorbed, start adding your vegetable broth to the rice 1/2 cup at a time, stirring constantly.
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. Once the 1/2 cup broth is almost fully absorbed by the rice, add another 1/2 cup while continuing to stir.
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. Continue this process until the rice is nice and creamy, and not absorbing the liquid anymore. It should be a nice, creamy consistency, and usually takes about 3 1/2 cups of broth total. Add more (or less!) if needed.
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. Meanwhile, melt the butter with the garlic for the mushrooms in a separate pan over medium heat.
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. Add the mushrooms and toss to coat in the butter, then let cook for 3-4 minutes until starting to brown.
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. Season the mushrooms with salt and pepper, then add the wine to the pan with the mushrooms. The wine will sizzle and absorb into the mushrooms almost immediately.
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. Add the fresh rosemary to the mushrooms, and let cook for 1-2 more minutes. Turn off the heat and set aside.
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. Back to the risotto - season the rice with salt and pepper, and stir in the fresh spinach and parmesan until the spinach is wilted.
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. Serve the risotto in a pasta bowl topped with the mushrooms and extra parmesan. Don't forget the wine!
STEP BY STEP PHOTOS:
Start by melting your butter and garlic together, and toast your rice for a few minutes.
Add the white wine to the pan, which will immediately be absorbed by the rice. This really gives a nice flavor!
Now start adding your broth, about 1/2 cup at a time. Stir constantly with a spatula until the liquid is absorbed.
Once the liquid is absorbed, add another 1/2 cup and continue to stir until it is absorbed too. Continue this process until you’ve added all of the broth – I use 4 cups! The liquid will be absorbed quicker in the beginning and slower as your near the end. Just keep stirring!
When done, the rice will be fully cooked and creamy. I actually don’t add any salt to the risotto because the broth has all the flavor it needs, but that is totally up to you!
Stir in the spinach to the cooked risotto until wilted.
Then add your parmesan and stir to combine.
For the mushrooms, melt your butter and garlic with the sliced mushrooms. Cook for 3-4 minutes, stirring occasionally.
Add a splash of white wine to the mushrooms as well, and let simmer for a few minutes before adding rosemary, salt, and fresh pepper. Scoop the risotto into a pasta bowl and top with the cooked mushrooms. Garnish with extra rosemary or parmesan, if desired. Yum!
