Winner Winner Chicken Dinner: Mushroom Risotto (Part II)

I had felt really intimidated by risotto before I had ever made it before, but then read Jenna's blog and got some encouragement up to give it a shot.  It's a suprisingly simple preparation, just takes a bit of time and elbow grease to make it all come together.  Stir, Stir, Stir.  Thankfully, cooking is my way to decompress at the end of a day and this recipe worked like a charm.  Just as good as any glass of wine or hot bath :) 

In the spirit of having more vegetarian meals during our week I picked Portobellos for the mushrooms to have a hearty and "meaty" component.  You could add chicken, shrimp, etc.  if you wanted a protien. This would be satisfying as either entree or side dish.  It's pretty affordable, yet indulgent too.  Have I sold you on this one yet? 

This dish was inspired from a Bride and Groom cookbook we recieved from a wedding shower.  Here's my version below. 

2 T Olive Oil

1 diced yellow onion
1 pound Portobello mushrooms - bite sized
1 T minced garlic
1 T thyme
1 cup Arborio rice

4 C broth (I used chicken)

1/2 C White Wine

2 C Spinach

1 T butter

1/4 C grated parmesan cheese

Saute the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and thyme and cook a couple minutes then add and sauté the mushrooms with the onions. Stir in the rice and cook with vegetables and seasonings.  Add the wine and stir until it has reduced and soaked into the wine.  In another sauce pan, heat the broth until it simmers.  Start adding the broth quarter cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup, until the broth is gone and the rice is soft.  Stir in 2 C of fresh spinach until wilted.  When the rice is done, stir in the cheese and butter. Salt and pepper the risotto to taste. Serve with grated Parmesan on top.