Risotto with Exotic Mushrooms and Spinach


Prep Time {5 min }

Cook Time {40 min }

Serving Size {6 servings}


4 cups Duck Stock or Reduced Sodium Chicken Broth

2 Tbsp Butter

2 pkgs (4 oz) Exotic Mixed Mushrooms (Crimini, Oyster, Shiitake)

1/2 cup Chopped Shallots

1 1/2 cups Arborio or Short Grained Rice

1/2 cup Dry White Wine

4 cups Baby Spinach Leaves, packed

Salt & Freshly Ground Black Pepper

1 cup Freshly Grated Parmesan Cheese


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1. Place stock or broth in a medium saucepan; bring to a simmer over high heat. Reduce heat; keep stock at a gentle simmer.

2. Melt butter in a large, deep skillet over medium-high heat. Add mushrooms and shallots; cook 3 minutes, stirring occasionally. Stir in rice; cook 1 minute. Add wine; cook until wine is absorbed. Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is tender and mixture has a creamy consistency, about 18 minutes. (If necessary, after all of the broth is absorbed add small amounts of hot water until rice is tender).

3. Stir in spinach 1 cup at a time just until wilted. Season to taste with salt and pepper. Stir in half of cheese. Transfer to serving plates; top with remaining cheese.

Reviews  { write a review }

DrD { over 2 years ago }

Absolutely delicious. Added a Little duck fat from the duck I was roasting and it made a big difference.