Creamy Mushroom Risotto Skillet
Ingredients
The base
-
2 to 3
cups
vegetable stock
-
1 ½
Tablespoons
light olive oil
-
½
cup
diced shallot or 1 small white onion
-
1
teaspoon
minced garlic
The mushrooms
-
8
ounces
sliced button mushrooms
-
1 to 1 ½
teaspoons
kosher salt
-
¼
cup
white wine or cooking sherry
The grains
-
1
cup
Arborio rice or hulled millet
The finish
-
2
Tablespoons
butter or plant-based butter
-
1
cup
shredded or grated Parmesan cheese
-
1 to 2
cups
loose leaf spinach
-
to taste
fresh parsley and cracked black pepper
Instructions
- Heat the vegetable stock until hot and keep warm.
- In a large skillet, heat the olive oil and sauté the shallots and garlic until translucent.
- Add the sliced mushrooms and salt, then increase heat and add the white wine, allowing the mushrooms to sweat.
- Stir in the rice or millet, adding enough warm stock to cover it, then bring to a simmer and cook until tender.
- Uncover and add the remaining stock, simmering until absorbed.
- Remove from heat and stir in butter, Parmesan, and spinach, adjusting seasonings to taste.
Nutrition Facts (estimated)
Servings
4 to 5
Calories
278
Total fat
11g
Total carbohydrates
33.2g
Total protein
9.5g
Sodium
747.8mg
Cholesterol
17.6mg
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