Mushroom, Spinach and Lemon Risotto
Makes:
4 servings
Total Time:
35 min
Submitted by:
Category:
Side Dishes
Sub Category: Rice/Grain Side Dishes
what you need
- 2 medium onions, chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon finely grated lemon rind
- 9 1/2 ounces button mushrooms, halved
- 2 cups Arborio rice
- 6 cups chicken stock
- 1 cup dry white wine
- 1 lb. baby spinach leaves
- 2 tablespoons coarsely chopped fresh lemon thyme
make it
Heat oiled large pan; cook onion, garlic, rind and mushrooms; stirring, until mushrooms are browned lightly.
Add rice, stock and wine, bring to boil; simmer, covered 15 minutes, stirring midway through cooking.
Remove from heat; stand, covered 10 minutes. Gently stir in spinach and lemon thyme.
Notes
