Spinach Risotto with Tomatoes and Mushrooms.
Here’s another yummy risotto recipe using loads of organic spinach, a few Bella mushrooms and tomatoes. My Spinach Risotto with Tomatoes and Mushrooms is a perfect vegetarian main or side dish for your Holiday Feast!
1/4 extra virgin olive oil
4 organic Bella mushrooms, chopped
1/4 cup chopped organic onion
2 Tablespoons chopped organic garlic
1 cup carnaroli or aborio rice
1 Tablespoon chopped Calabrian peppers
1 teaspoon Italian seasoning
1 teaspoon purple shallot powder, Burlap & Barrel
2 teaspoons parsley, sage, rosemary thyme combination
1 cup carnaroli or aborio rice
1/2 cup white wine
Reduce to simmer
6- 8 cups organic spinach leaves, chopped
1 can organic grape tomatoes with juice
3 cups boiling water
2 Tablespoons unsalted butter
1/2 cup grated parmesan cheese
In a large chef’s skillet, heat olive oil to medium high
Add the mushrooms, onion and garlic, stir fry
Stir in the rice and seasonings
Add the wine and stir until absorbed
Stir in the tomatoes and spinach and half of the boiling water
When absorbed, stir in the rest of the water
Simmer until most of the liquid is absorbed
Turn off heat
Stir in the butter and and cheese
Cover and let rest off of heat
Serve as a vegetarian main or side dish to protein of choice. Enjoy!
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