Spinach And Mushroom Risotto
This spinach and mushroom risotto is low-fat, yet flavorful. Made with broth and white wine, this healthy recipe doesn’t include butter or cream.
The secret to perfect risotto, a creamy rice dish made with short-grain, highly glutinous rice, is the gradual incorporation of liquid. Restaurant versions of risotto can be loaded with butter and heavy cream. This version still tastes rich, but has very little fat.
Before serving, drizzle individual portions with truffle oil, which is available at gourmet and many home-goods stores, or extra-virgin olive oil for a decadent touch.
Ingredients
Serves 4
- 4 cups reduced-sodium chicken or vegetable broth
- 2 tablespoons olive oil, divided use
- 1/2 onion, ?nely chopped
- 1 garlic clove, minced
- 1 cup arborio or carnaroli “risotto” rice
- 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 12 ounces assorted mushrooms, (such as shiitake, cremini, and button), sliced
- 3 cups fresh baby spinach, coarsely chopped
- 1 teaspoon fresh thyme leaves
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- Truffle oil, optional
When a recipe calls for wine, choose a wine that you would drink on its own. It needn’t be expensive, but it must be drinkable. If you wish to cook without alcohol, replace with additional broth.
Instructions
- In a saucepan, bring the broth to a simmer. Cover and keep warm over low heat (you can also microwave the broth).
- In a large stockpot over medium heat, add 1 tablespoon of the oil. Saute the onion for 2 to 3 minutes. Add the garlic and saute for 1 minute. Add the rice and saute for 1 minute. Add the wine and stir until it is almost completely absorbed.
- Begin slowly adding the broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding more, 2 to 4 minutes. Continue to add the broth, stirring frequently, for 20 to 30 minutes, or until the risotto has a creamy texture but is still al dente (just firm). You may not need to use all of the broth.
- Meanwhile, in a skillet over medium-high heat, add the remaining 1 tablespoon of oil. Saute the mushrooms for 3 to 5 minutes, or until they have softened and released their liquid.
- When the risotto is ready, stir in the spinach until wilted. Add the mushrooms, thyme, and cheese and stir to combine. Season with salt and pepper and serve immediately. Drizzle individual servings with truffle oil, if desired.
Per serving
Calories: 270
Calories from Fat: 70
Fat: 7 g
Saturated Fat: 1 g
Trans Fatty Acid, Total: 0 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Cholesterol: 0 mg
Sodium: 540 mg
Carbohydrate: 40 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 9 g
- Excerpted from
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